Ah, spring hath sprung! Many people are starting to come out of that old winter blues as the days are getting warmer, longer, and not to mention nicer. Many flavors of food have also started to come back into season as more and more ingredients grow and become available! This is perfect for a food blog and for you! These lamb chops will serve two which will be perfect for that spring date with your sweetie. So come on and let’s cook some amazing lamb!
Prep Time:2 Hours
Cook Time:30 Minutes
Total Time:2 Hours 30 Minutes
Yield:2 1/2 servings 1x
1 1.5-2lb rack of lamb (frenched)
10 cloves of garlic
5 sprigs of fresh thyme
1 large orange
1/2 cup Worcestershire sauce
1 onion, quartered
3 large carrots, peeled
2 shallots, quartered
1 bunch of fresh mint
1/2 cup canola or vegetable oil
1 cup of water
Using a cutting board, cut the lamb into individual lamb chops.
Place the lamb chops into a container that has a lid.
Add the Worcestershire sauce, 4 cloves of crushed garlic, juice and zest from the orange, and thyme into the container with the lamb chops.
Cover the container with the lid and give a good shake. Try to get the marinade to touch most, if not every part, of the lamb chops.
Place the container with the lamb chops and marinade into the fridge and let sit for an hour or more. (The longer the lamb chops marinade, the better.)
On a half sheet pan, place the carrots, 6 cloves of crushed garlic, and shallots.
Cover the sheet pan with foil and place into an oven preheated at 400 degrees Fahrenheit.
Roast the carrots, garlic, and shallots for 15 to 20 minutes.
While the vegetables are roasting in the oven, place the 1/2 cup of oil into a small sauce pot along with the mint.
Place the mint and oil on high heat and let boil for 5 minutes.
Once the oil has been infused with the mint, carefully pour the oil into a heat safe bowl while straining out the burnt mint. Let cool.
Once the carrots have been roasted, take them out of the oven.
Place the roasted carrots, garlic, shallots, and 1 Tbsp salt into a blender and blend on high.
Pour the cooled down mint oil into the blender with the carrot purée along with the water and blend till smooth.
Pour the puréed carrots into a bowl and set to the side.
Take the lamb out of the fridge after it has marinaded.
Rinse the lamb off in the sink then pat dry with paper towels.
Heat a flat top or a grill to 400 degrees Fahrenheit and place the lamb chops on it. (The amount of time the lamb chops spend on each side will depend on their individual thickness. A 1inch thick piece of lamb will take about 3 minutes on each side for medium rare.) Cook the lamb chops to your desired temperature.
Serve 3 lamb chops at a time with the carrot puree and enjoy!
Serve with some fresh picked mint overtop for some extra Flair!