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Double Lamb Chop Inferno

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Double Lamb Chop Inferno

Ingredients

  • eight double lamb chops (cut with 2 bones per chop), 5 to 6 ounces each
  • about 2 tablespoons kosher salt
  • about 1 tablespoon finely ground fresh black pepper, plus additional for seasoning
  • about ½ cup canola or vegetable oil
  • 1 bunch thyme, tied in an herb bundle
  • juice of 1 lemon
  • 4 lemons, halved and seeds removed
  • fleur de sel
  • 16 tablespoons (8 ounces) unsalted butter
  • ½ cup extra virgin olive oil
  • 4 garlic cloves, peeled, halved, germ removed, and grated on a microplane grater
  • 1 tablespoon granulated sugar
  • 2 tablespoons fresh marjoram leaves
  • 2 tablespoons fresh mint, cut in chiffonade
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 1 teaspoon dried oregano, preferably mexican
  • 1 teaspoon crushed hot red pepper flakes
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