Lamb Chops
Serves: 3
Total: 45M
Prep: 15M
Cook: 30M
5.0
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Recipe Preparation
- 1 whole rack of lamb (about 12 ribs)
- Salt, to taste
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 garlic clove, minced
- 2 tbsp white onion, diced
- 2 tbsp tomato, diced
- 2 tbsp yellow bell pepper, diced
- 1 tsp fFq1resh parsley, chopped
- Zest of half a lime
- 2 tbsp fresh lime juice
- Salt, to taste
- Black pepper, to taste
- 1 tsp red wine vinegar
Recipe Instructions
1
Season the Lamb Rack:
Rub the lamb rack evenly with salt, paprika, and chili powder, massaging gently to infuse flavor. Insert the probe of a ThermoPro TP962 Twin TempSpike 500-ft Wireless Dual-Probe Meat Thermometer and set the target internal temperature to 140°F(60°C).
2
Sear and Roast the Lamb:
Pat the lamb dry. Heat a pan with a little oil and sear the lamb over medium heat until browned on all sides. Preheat the oven to 320°F(160°C). Transfer the seared lamb to the oven and roast until the internal temperature reaches 140°F(60°C). Remove from the oven and let it rest for 5 minutes to lock in the juices.
3
Make the Lime Herb Salsa: Combine minced garlic, diced onion, tomato, and yellow bell pepper in a bowl. Add parsley, lime zest, and lime juice. Season with salt and black pepper, then add red wine vinegar for brightness. Mix well.
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