Lamb Chops with Rub with Love Exotic Mushroom Rub
Serves 4 to 8 (depending on whether you serve 1 or 2 chops per person)
Tom likes to sprinkle just a little more rub on the chops after they’re cooked to help bring out the fresh and fruity notes of the Exotic Mushroom Rub.
8 lamb loin chops, about 1 1/2-inches thick and about 5 ounces each
2 tablespoons plus 2 teaspoons Rub with Love Exotic Mushroom Rub
2 tablespoons olive oil, or as needed
Tarragon Mustard (optional, see recipe below)
Set aside 2 teaspoons of the Exotic Mushroom Rub. Pat the remaining rub over both sides of the chops, dividing it evenly. Let the lamb chops rest 5 minutes to allow the juices of the lamb to form a crust with the spices.
To pan roast: Preheat the oven to 450F. Heat the oil in a very large oven-proof skillet over medium- high heat. (Or divide the oil and the chops between 2 skillets.) When the pan is hot, sear the lamb chops for a few minutes on each side. Put the skillet in the oven and cook the chops to the desired doneness. (For medium rare, pull the chops from the oven when they are 125F on an instant reading meat thermometer. The temperature will increase a few degrees as the chops rest.)
To grill: Brush the lamb chops with oil. Grill over medium direct heat to desired doneness, turning every 3 to 4 minutes, as needed.
To serve the chops, remove them from the heat and transfer to a platter. Sprinkle the remaining 2 teaspoons of rub over both sides of all the chops, dividing it evenly. Let the chops rest in a warm place for 5 minutes, then serve with tarragon mustard, if desired
Tarragon Mustard
1/2 cup finely chopped shallots
2 tablespoons unsalted butter
1/2 cup Dijon mustard
1 tablespoon coarsely chopped fresh tarragon
Melt the butter in a small skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 8 minutes, stirring occasionally. Turn the heat up to medium-high and continue cooking a few more minutes, stirring, until the shallots are caramelized golden brown. Remove from the heat. Put the mustard in a small bowl and stir in the tarragon.
