Cooking Instructions
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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
Season your
Lamb Chops (4)
generously with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Mix
Brown Sugar (40 g)
,
Ground Ginger (2 g)
,
Ground Cinnamon (3 g)
,
Ground Turmeric (2 g)
,
Dijon Mustard (15 g)
in a wide shallow dish.
Step 4
Coat a cast-iron skillet with
Olive Oil (15 mL)
over medium-high heat. When the oil is hot, sear the chops on each side for 4 minutes.
Step 5
Flip again and cook for 3 minutes on the first side, then flip and cook for one minute on each side. This will give the lamb a nice crust.
Step 6
Turn off the heat and dredge each lamb chop one by one in the brown sugar rub, and then return them to the cast iron skillet.
Step 7
Place the cast-iron skillet in the preheated oven for 5 minutes.
Step 8
Flip the lamb. Using a brush or a spoon, baste the surface with the melted sugar glaze and return to the oven for 1 more minute.
Step 9
To make the pea purée, add
Green Peas (150 g)
,
Sweet Pickle Relish (9 g)
,
Fresh Rosemary (as needed)
to a food processor and pulse several times until chunky.
Step 10
Serve the pea pureé alongside the lamb and any additional sides (I served mine with mashed potatoes).
