Rack of lamb or 2 chops per person
Salt & Pepper
Le Sauce & Co. Classic Green Peppercorn finishing sauce
Plate beautification herbs: rosemary & thyme. If you have it great, if not, no worries, it looks nice but adds no flavor.
Prep Ingredients & Kitchen equipment:
One large skillet, preferably a cast iron.
Two options for cooking the lamb chops: both are simply seasoned with a pinch of salt and pepper on all sides.
Rack of lamb / Chops cooking option 1: Grill (for the photo we used a grill)
Rack of lamb / Chops cooking option 2: Pan & Oven
Rack of Lamb / Chops: Grill: on a hot grill add rack of lamb fat side up. Close grill cover and wait two minutes. Turn rack of lamb and close grill cover for 2 min. Be careful of flame-ups! Move rack of lamb to indirect heat where there is no fire and close lid for 4 min. For medium-rare lamb chops, it's done! Let rest on a plate.
Rack of Lamb / Chops Pan/Oven:
Preheat the oven to 400 degrees
Heat skillet on high until pan is hot
Place rack of lamb in pan fat side down for 2 min, flip and cook for 2 minutes.
Please pan into the oven for 7 minutes.
Take out and rest on the plate
Warm Classic Green Peppercorn finishing sauce
Slice rack of lamb and add to a pre-sauced plate