(Previous night or at least 2 hours prior) trim off most of the fat, leaving a very thin layer on one side for searing. In a small bowl, coat each lamb chop with In A Pinch New Zealand Lamb & Game Rub.
If baking, preheat oven to 350 degrees. On medium-high flame, heat up olive oil and sear the lamb chops on the fatty side first for one minute. Remove from pan, place chops onto a wire rack over a baking sheet, and bake until desired wellness.
If frying, turn chops onto sides and sear for 30 seconds on each side, then cover pan while allowing chops to continue cooking until desired wellness. Remove chops from pan and set aside.
To test wellness, internal temperatures are as follows: 145° (medium rare); 160° (medium); 170° (well done).
Using the drippings from the pan, lower flame to medium, toss in garlic and onions, and cook for one minute. Add in shallots and port and lower flame to reduce by a third. Toss in one tbsp of salted butter to finish sauce. Pour reduced sauce over chops. |
