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Herb-Jerk Lamb Rib Chops
INGREDIENTS:
3 lbs lamb rib chops (16 chops)
6 tbsp olive oil
1 tsp kosher salt (or to taste)
½ tsp black pepper (or to taste)
2 tbsp jerk marinade
4 garlic cloves, smashed
4 rosemary sprigs
4 thyme sprigs
4-6 tbsp butter
INSTRUCTIONS:
1) Clean, then season the lamb rib chops with all of the listed ingredients except for 2 tbsp of the olive and 4 tbsp of butter which will be used for cooking. Massage well, and let the chops marinate for at least 20 minutes at room temperature. (If you choose to marinate for a few hours, put the chops in the refrigerator, and remove 30 minutes before cooking.)
2) Heat 4 tbsp of olive oil in a large skillet on medium-high heat. Once hot, arrange 8 lamb rib chops in the skillet to cook on one side for about 4 minutes, then flip.
3) Add 2-3 tbsp of butter and half of the herbs and garlic from the marinade to the pan. Baste the chops as they cook for another 3-4 minutes for medium chops registering at 140-145 degrees Fahrenheit. (Adjust cooking time/temp according to your preferred doneness.)
4) Repeat steps 2 & 3 for the rest of the lamb chops. You shouldn’t need to add additional olive oil, but you’ll want to add another 2-3 tbsp of butter after you flip along with the remaining herbs and garlic to baste. Let the chops rest for a couple minutes before serving.
