Equipment
Ingredients
Main
- 15 g onion, chopped fine
- 8 dried apricot halves
- 2 lamb chops, double rib or loin, trimmed of fat
- 1½ g rosemary, dried
- 1½ g thyme, dried
- 1½ g lemon peel, grated
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the broiler to high and line the broiler pan with aluminum foil.
Combine the chopped onion and dried apricots in a small mixing bowl.
Divide the onion and apricot mixture into two equal portions and stuff each portion into the pockets of the lamb chops.
Place the chops on the broiler pan and press the rosemary, thyme, lemon peel, and black pepper onto both sides of the meat.
Position the pan 5 to 8 cm (2 to 3 inches) below the heat source and broil for 7 minutes.
Flip the chops and broil for another 7 minutes, or until the exterior is browned and the internal temperature reaches 63°C (145°F) for medium-rare.
Chef's Notes
- Ensure your lamb chops are thick-cut (at least 1.5 inches) for best results when broiling. This allows the inside to cook to the desired temperature while the outside develops a beautiful crust.
- When creating the pocket for the stuffing, be careful not to cut all the way through the chop. A gentle incision between the rib bones is sufficient.
- Don't overcrowd the broiler pan. If necessary, broil the chops in batches to ensure even cooking and browning.
- Allow the lamb chops to rest for 5 minutes after broiling before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 63°C (145°F).
