As the fall season–and 2020–bring us back into the comfort of our homes, here’s a tasty dish to try that’s sure to warm the hearts of family and friends.
Our Photography Process
After sourcing our ingredients and frenching the perfect lamb chops, it was time to fire up the grill. With the chops perfectly styled, we set the studio ablaze and captured the perfect flames. Afterwards, as roasted lamb filled the air, we resisted the urge to feast upon them. We thought “how about one more shot” with a little more moodiness. So, with a quick set change, minimal lighting and propping, the lamb chops were carefully arranged…and arranged…and arranged again–you know how it goes–until they took center stage. Then, we feasted.
Recipe: Frenched Lamb Chops
Ingredients
3-4 small garlic cloves, crushed
1 ¼ tablespoon fresh rosemary leaves
1 ¼ teaspoon fresh thyme leaves
2 1/2 tablespoons extra-virgin olive oil
Pinch of coarse sea salt
Pinch of cayenne pepper
6 lamb chops, 3/4-inch thick
Instructions
French trim (known as Frenching in the United States) lamb chops by removing the layer of muscle and fat that extends over the bones.
In a food processor add crushed garlic, rosemary, thyme, cayenne, and sea salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub paste on both sides of the lamb chops and place in refrigerator, let them marinate for 1-2 hours. Remove and allow the chops to come to room temperature, approximately 15-20 minutes.
Heat grill to 450 or a grill pan on high heat until nearly smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 2 1/2 minutes for medium-rare and 3 minutes for medium.
Bon appétit!