Preparation Method
- In a small bowl, stir together the oil, garlic,rosemary, pink peppercorns, salt, black pepper, and red pepper flakes (if using). Rub the lamb chops, including the bones, with the spices and place them on a plate. (The lamb chops can be covered in plastic wrap and refrigerated for up to 1 day.)
- Adjust the oven rack to the highest position.Place the WOLF GOURMET broil rack in the baking pan and set the oven to BROIL/HI. Place the lamb chops on the broil rack and broil the lamb chops until brown and sizzling, about 10 minutes. Flip the chops and continue to broil until the fat along the bone is rendered and crisp, about 5 minutes longer for medium-rare. Remove the chops from the broiler and serve.
OREGANO, MINT, AND LEMON
Substitute 2 tablespoons chopped fresh oregano, 2 tablespoons chopped fresh mint, 1 tablespoon lemon juice, and 1 tablespoon finely grated lemon zest for the rosemary.
POMEGRANATE-GLAZED CHOPS
For the rub, reduce the oil to 1⁄4 cup and omit the rosemary. Whisk together 1⁄3 cup pomegranate syrup and 1⁄3 cup red pepper jelly (or apricot jam). Broil the lamb chops for 8 minutes, then remove the WOLF GOURMET baking pan from the oven and brush the chops with half of the glaze. Broil for 2 minutes, then flip the chops and continue to broil for 6 minutes longer. Remove the pan and brush the chops with the remaining glaze. Broil until caramelized, 3 to 4 minutes. Remove the chops from the broiler and serve.
Pro Tip
Meat needs a few minutes to rest after being broiled to let the juices redistribute. A few minutes of patience definitely pays off with the juiciest chops.
