Reverse Sear Lamb Chops
Make consistently well-prepared lamb chops with this technique! Pairs well with Tzatziki sauce and chickpeas.
Servings
4
Bake for:
15 min.
Fry for:
5 min.
Good For:
Lunch, Dinner
Introduction
Reverse Sear Lamb Chops
Lamb is one of my favorite proteins for its distinctly delicious flavors plus it’s packed with iron (great for prenatal and postpartum diets) and immune-boosting zinc and omega-3 fatty acids.
For this recipe, I collaborated with Mega Meat Mart, an online gourmet meat shop that specializes in gluten-free and organic meat. Their Top Paddock lambs are grass fed and free range, making them one of the healthiest red meats!
If you’re not used to cooking lamb, try reverse searing it – stress free and guarantees your lamb is evenly cooked throughout. Reverse searing is a cooking technique you bake your protein for most of its cooking time and finish it in a hot skillet for a crust.
Ingredients
LAMB CHOPS
- Salt
- Ground black pepper
- Cumin
- Olive oil
TZATZIKI SAUCE
- Cucumber, 1, grated using large holes on grater
- Yogurt, 3 spoonfuls
- Garlic, 2 cloves, grated
- Freshly squeezed lemon juice, 2-3 tsp. to taste
- Dill or fennel
- Spearmint
- Salt
- Honey
Pat down your lamb chops with a dry paper towel to get rid of excess water.
Season one side with ground black pepper, salt and cumin and rub it in.
Line your lamb chops on a baking sheet. Make sure they don’t overlap!
Bake at 200C for 15 min.
When it’s done, pour a drizzle of olive oil on a hot pan.
Fry the seasoned side of the lamb for 2 min. In the meantime, season the other side with ground black pepper, salt and cumin.
Flip and fry for another 2 min. Add rosemary sprigs.
Serve immediately with Tzatziki sauce and baked chickpeas and eggplant.
For the Tzatziki sauce, drain the cucumber first to remove excess liquid, then mix all the ingredients together.
You’ll have to taste as you go, as some people like it sweeter, more sour or saltier.
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