Lamb Chops with Garlic-Chile Confit

Lamb chops are flavorful on their own, so give them a simple sear and present alongside custom condiments that accent the complexity of the meat: garlic-chile confit, wasabi, fresh cracked pepper, and salted sesame oil. (This is also a great dish to grill outdoors!)
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  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 45 min
  • Yield: 4 servings
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Lamb Chops

1 rack lamb chops, frenched, 8 ribs, about 1 pound total

2 teaspoons toasted sesame oil

1 teaspoon kosher salt

To Serve

4 fresh magnolia leaves (decorative, optional)

Garlic-Chile Confit

3 tablespoons toasted sesame oil

1 tablespoon flaky sea salt, preferably Maldon brand

1 1/2 tablespoons wasabi paste

1 teaspoon whole black peppercorns

Garlic-Chile Confit

16 cloves garlic, peeled

1 red Thai chile

1 1/2 cups olive oil, or enough to cover garlic and chile


  1. Lamb Chops: Use a sharp knife to trim the fatty outer layer from the rack (or have the butcher do it). Cut rack into individual chops and set aside. Preheat a large skillet over high heat. Meanwhile, season the chops with sesame oil and kosher salt. Place them in the hot skillet in an even layer and sear, flipping several times, until golden brown, about 2 minutes per side for medium-rare to medium.
  2. While the chops are cooking, prepare for plating: Neatly trim the edges of the magnolia leaves and arrange the leaves on a serving platter. Place the Garlic-Chile Confit and wasabi onto the platter. (Reserve the oil for another use.) Grind 1 teaspoon black pepper directly onto a corner of the serving platter. In a condiment bowl, combine the sesame oil and flaky salt; place bowl on serving platter. Remove lamb from the skillet and let rest on wire rack for a few minutes; arrange them on the magnolia leaves before serving.

Garlic-Chile Confit

  1. In a small saucepan, add garlic and chile. Add enough oil to cover and heat over high heat. When bubbles appear, turn hear to low and cool slowly, uncovered, until garlic is tender and golden, 1-2 hours. Cool; then strain garlic cloves and chile and set aside, reserving oil for another use. (Note: Garlic-Chile Confit can be storied submerged in the oil in a lidded container for several months in the refrigerator.)