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.
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!