LAMB CHOPS

For the Loin Chops

Start by seasoning all of the chops liberally on both sides with kosher salt and freshly ground black pepper and let it sit at room temperature for 30 minutes.

In a preheated cast-iron skillet with vegetable oil, place the loin chop pieces in. Flip once a deep golden brown sear is formed. Make sure every side gets a kiss of heat.

Cook until the loin chops’ internal temperature reaches 115°F. Plate and serve, ideally with some mint gremolata.

For the French Rib Roast

Start by scraping off any excess meat from each bone using a paring knife or bird's beak knife.

Season thoroughly on both sides with kosher salt and freshly ground black pepper. Make sure to season on a plate to help with picking up any excess spice.

Optional: cut the rib roast in half.

In a preheated cast-iron skillet with vegetable oil, place the two pieces of rib roast into the pan and make sure to get a good sear on all sides.

Place the rib roast on their racks and into a 400°F preheated oven. Cook until the lamb roast reaches an internal temperature of 110°F.

Serve on a plate with the mint gremolata sprinkled on top of the lamb or on the side. Drizzle with a little olive oil and serve.

For the Mint Gremolata

Start by finely chopping some fresh mint and parsley and place it into a small bowl.

Grate in the lemon zest, crushed clove of garlic with a small drizzle of extra virgin olive oil, seasoned with kosher salt and freshly ground pepper and an optional sprinkle of red chili flakes. Whisk to combine.