Counter 04 · Lamb & Goat
Herb-Crusted Lamb Chops on the Board
Double-cut lamb chops coated in Dijon, parsley, mint and thyme, reverse-seared so the center stays evenly pink, then served family style on a wooden board.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
Thick chops reward patience. Starting them in a low oven and searing at the end, known as the reverse sear, gives an edge-to-edge rosy interior with no gray band under the crust. A thin coat of Dijon mustard acts as glue for the chopped herbs and adds a gentle tang that works with lamb's richness. Sear in two batches in a very hot pan and press each chop lightly with a spatula so the herb crust makes full contact. Serve straight on a board and let people grab by the bone.
Method
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