Herb-Jerk Lamb Rib Chops

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.