- by Jessica Hughes
Spring Lamb Chops
- by Jessica Hughes
If spring showers have been putting a damper on your grilling dreams, we have a meal that won't disappoint. Great in lieu of steaks for company or simply a change of pace for a date night at home, these savory lamb chops will be cooked with ease. Featuring savory dijon mustard and the sweet herbal notes of Calicutts' Herbes de Provence, one just simply isn't enough.
Spring Lamb Chops
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
6 Lamb chops or 1 Rack of lamb
1 Tbsp Olive oil
2 Tbsp Dijon mustard
1/4 C Calicutts Herbes De Provence Blend
3 tsp Calicutts Salt & Pepper Blend
Directions
Heat oven to 400 degrees.
Remove lamb from packaging and pat dry. Season with Calicutts Salt & Pepper Blend.
Heat a large cast iron pan with the olive oil over high heat. When the oil is thinned and hot, but not smoking, place lamb in pan to sear for 2-3 minutes per side starting on the side with the most fat. If you are doing chops, you will want to do 2 minutes, if you are doing a full rack, you will want to be at 3 minutes.
When all sides of have been seared, remove from cast iron and coat with the dijon mustard followed by Calicutts Herbes de Provence.
Place back in the cast iron and place in the oven for 8-10 minutes or until your desired level of doneness. When to temperature, remove from oven and rest on a cutting board for 10 minutes prior to serving. Enjoy!
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