Lamb Chops With Tomato-Mint Jam

Total Time:
3 hr 10 min
Prep:
2 hr 30 min
Cook:
40 min

Yield:
4 to 8 servings
Level:
Easy

Ingredients
  • 1 cup chopped fresh mint
  • 1/2 cup panko breadcrumbs or matzo meal
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic (1 minced, 1 whole)
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 8 center-cut lamb loin chops (about 8 ounces each and 1 1/2 inches thick)
  • 1 pound cocktail tomatoes (such as Campari), halved
  • 1 tablespoon sherry vinegar or lemon juice
  • 3/4 teaspoon sugar
Directions
  • Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.

  • Unroll the "tail" of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.

  • Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.

  • Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.

  • Photograph by Christina Holmes


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