Crusty Aussie Lamb Chops Recipe

Spice crusted lamb chop recipe served with pomegranate molasses yogurt sauce and zesty salsa verde. The lamb chops are cooked in a hot cast iron pan until crusty on the outside and juicy inside. 

INGREDIENTS:

FOR THE LAMB CHOPS:

1 rack of Aussie Lamb Chops

½ teaspoon each smoked paprika turmeric powder, & cumin

2 tablespoons pistachios chopped

Kosher salt

Avocado or olive oil

FOR THE YOGURT SAUCE:

½ cup Greek style yogurt

2 cloves garlic finely grated

Zest & juice of half a lemon

1 teaspoon finely chopped parsley

¼ teaspoon salt & fresh cracked pepper

1-2 tablespoons pomegranate molasses

FOR THE SALSA VERDE:

¼ cup really good extra virgin olive oil

1 teaspoon fresh chopped parsley

Zest & juice of half a lemon

1 teaspoon capers drained & minced

1 clove garlic grated

1 teaspoon Dijon or stone ground mustard

¼ teaspoon red pepper flakes or ½ a red chile minced

1/8 teaspoon salt & one crack of black pepper

INSTRUCTIONS:

Cut the Aussie rack of lamb into individual chops and set aside. Make the spice rub by combining the paprika, turmeric, and cumin in a small bowl and mix well. Season both sides of the lamb chops with a generous pinch of salt and spice rub. Allow the lamb chops to sit at room temperature for 20-30 minutes.

Meanwhile, make the salsa verde by combining all ingredients in a small bowl and mix well. Check for seasoning, you want the flavor to be a bit salty, lemony and spicy. Set aside.

Make the yogurt sauce by combining everything except the pomegranate molasses in a small bowl and mix well. You will add the molasses right before serving, otherwise the color will bleed into the yogurt too much.

For the lamb chops, pre-heat a large cast iron pan over medium-high heat for with enough oil to coat the bottom of the pan. Once the oil is hot, add 4-5 lamb chops to the pan, making sure not to overcrowd the pan, and cook for 3-4 minutes, or until nice and crusty of the first side. Flip and cook another 2-3 minutes, or until cooked to your liking. Repeat with the second batch.

To serve the lamb chops, decorate the bottom of a platter with some of the yogurt sauce and swirl in 1-2 tablespoons of pomegranate molasses. Place the lamb chops on top and spoon over some of the salsa verde and garnish with chopped pistachios. Serve with leftover yogurt sauce and salsa verde on the side, enjoy!