STEP 1:
Chill the lamb chops overnight, and clean before using. For a more refined dining experience, use a knife to properly clean the ribs of all residue. After sprinkling with salt and pepper, let it sit at room temperature for 10 minutes.
STEP 2:
To create the herb sauce, blend the following in a food processor: bread crumbs, parsley, basil, thyme, mint, parmesan, salt, pepper, and a little olive oil. If clumps form in the food processor, stop blending to give it a little shake to make sure it blends evenly. Once finished, spread the mixture evenly onto a pan.
STEP 3:
Heat a cast-iron frying pan on high. Once it begins to smoke, add some olive oil to the pan. Cook the lamb chops for 40 seconds each side (or if the trimmings haven’t been removed, 3 minutes per side). Add a large pat of butter, thyme, and garlic to the pan. Use a spoon to baste the lamb chop with the melted butter. Turn over the lamb chops and do same to other side for 1 minute.
STEP 4:
For the best results when cooking, use a ThermoPro TempSpike Plus Truly Wireless 600-ft Meat Thermometer by inserting its probe deep into the lamb chop. Then, move the chops to a oven preheated to 395°F (200°C) and cook for 4 minutes. Then, remove from heat and let rest for 5 minutes.
STEP 5:
Evenly cover the lamb chops with French Dijon mustard as a binding. Then, transfer the chops to the pan with the ground up herb paste. Cover the meat of the lamb chops all over with the herb. Return to the oven and cook for another 4 minutes at 395°F (200°C) or until the lamb reaches an internal temperature of 145ºF (63ºC) for medium rare or 160ºF (71ºC) for medium as indicated by the TempSpike Plus.
STEP 6:
Let it rest for 5 minutes, then slice and serve. Enjoy!
