Lamb Chops, Steak Style

Ingredients

• 2 thick lamb loin chops
• Generous Himalayan pink salt
• Fresh rosemary and thyme
• 4 garlic cloves, crushed
• Baharat or cumin + smoked paprika
• Knob of butter
• EVOO
• Pul biber to finish

Method

1. Pat chops dry. Rub with crushed garlic, fresh herbs, drizzle EVOO, pinch of baharat. Salt generously. Leave uncovered in fridge 2–12 hours. Remove 1 hour before cooking.
2. Le Creuset on high, drizzle of EVOO, wait until smoking.
3. Stand chops on their fat strip edge, hold upright with tongs for 3 mins. This renders the fat into a crispy strip.
4. Lay flat: 3 mins first side untouched. Flip: 2.5 mins. Total ~9 mins = medium rare / medium.
5. Last 90 seconds: add generous butter + crushed garlic + thyme + rosemary. Tilt pan, spoon foaming butter continuously over chops.
6. 5 mins on board, covered loosely. Non-negotiable.
7. Finish: pinch of pul biber + flaky salt after resting.

Key Details

• The fat side rendering step is what makes restaurant lamb taste like restaurant lamb, do not skip it
• Le Creuset retains heat brilliantly and doesn’t cool down when meat goes in, critical for this technique
• Butter baste in last 90 seconds only, butter burns on a screaming hot pan if started too early
• Season right before cooking, not hours in advance, salt draws moisture out if left exposed

Variations

• Marinade overnight in the Harringay lamb rub (see flavour-notes.md) for a more spiced version
• Pul biber finish can be swapped for sumac for a more tangy finish
• Add a splash of lemon + pomegranate molasses to the butter baste for a glaze

Pairs well with

• Mint yogurt sauce, served as a pool under the chops, Ottolenghi style
• Baharat or za’atar roasted potatoes
• Caramelised onion bulgur
• Simple green salad with sumac vinaigrette

Notes & learnings