I don’t normally set out to by lamb chops, but instead I wait for the Qurbani meat to come when there are so many included in the package. It gives me something to look forward to and I know they’re super-fresh.
Today, I didn’t plan on making lamb chops. Instead, I planned on making a lamb stew with pumpkin, sweet potatoes and chickpeas. I planned on using the thick pieces of meat that I thought I labeled on my freezer bags a few days ago. Come to realize when I opened my defrosted bag of meat that I had two beautiful thick chops ready to be cooked; not my stew meat.
Re-freezing is not an option to me so I decided to go ahead and quickly season and roast these chops. They turned out so tasty that I just had to share the recipe. They were seasoned so simply and cooked slowly to allow the taste of the meat to shine through. It’s the perfect recipe for a beautiful gourmet dinner at home without all the fuss.
Oven-Roasted Lamb Chops
2 meaty lamb chops
sea salt, to taste
freshly ground black pepper, to taste
2 tablespoons dried mint
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
Sprinkle salt, pepper and mint on both sides of each lamb chop. Drizzle the top of the chops with olive oil.
Bake for 15 minutes, uncovered.
Cover the chops with another piece of parchment paper, aluminum foil or make a tent out of the paper that is already there, so long as the chops are now covered.
Continue to roast for 30 minutes. Reduce the heat to 325°F and continue to roast for 15 minutes.
Remove from heat and allow the meat to rest a few minutes before serving.
Bismilliah and Bon Appétit!