Lamb Chops

Written By Justin Kwoczka

with Broccoli, Pea, Spinach & Arugula Purée

By Chef Justin
Founder, Purée and Simple

These lamb chops are built around a simple Dijon and olive oil marinade that doubles as a binder for onion powder, garlic powder, and salt. After a hard sear, the chops are finished briefly in the oven and rested while the Broccoli, Pea, Spinach & Arugula Purée is warmed. The result is an elevated meal that comes together with very little fuss.

WHY BROCCOLI, PEA, SPINACH & ARUGULA PURÉE?

Chef Justin pairs the lamb chops with the Broccoli, Pea, Spinach & Arugula Purée as a simple side dish. The purée is heated while the lamb rests and comes together in less than two minutes, making it an easy accompaniment to the seared chops.

RECIPE AT A GLANCE

Serves: 2
Prep Time: 10-15 mins
Cook Time: 20 minutes
Difficulty: Easy

INGREDIENTS

For the Lamb

  • 4 lamb rib chops, approximately 3–4 oz each, or about 1–2 lb total

  • 2 tbsp Dijon mustard

  • 2 tbsp extra-virgin olive oil

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp kosher salt, or to taste

  • 1–2 tbsp high-smoke-point oil, such as avocado oil, for searing


For Serving

Purée & Simple Broccoli, Pea, Spinach & Arugula Purée: 1 jar

METHOD

  1. Make the Marinade
    Combine Dijon mustard with extra-virgin olive oil, emulsifying the oil into the mustard. Chef Justin uses this mixture as both a simple marinade and a binder for the seasonings.

  2. Season the Lamb
    Brush a very thin layer of the Dijon mixture over the lamb chops. Sprinkle evenly with onion powder, garlic powder, and salt. Repeat with another very thin layer of the marinade and another layer of the seasonings.

  3. Marinate
    Allow the lamb chops to marinate for approximately 1½ hours.

  4. Sear the Lamb
    Heat a pan over high heat and add a high-smoke-point oil. Sear the lamb chops until they develop a deep brown crust. Flip and sear the other side.

  5. Finish in the Oven
    Transfer the lamb chops to the oven for approximately 2–3 minutes, finishing them to medium-rare. Chef Justin notes that medium-rare is around 130°F and recommends removing the lamb slightly before the desired final temperature to account for carryover cooking.

  6. Rest the Lamb
    Remove the lamb chops from the oven and let them rest for 5–10 minutes so they can finish cooking and the juices can settle.

  7. Warm the Purée
    While the lamb rests, heat the Broccoli, Pea, Spinach & Arugula Purée. Chef Justin notes that it comes together very quickly—within approximately two minutes—and in the demonstration, the purée is ready in less than 20 seconds.

  8. Plate
    Spoon the warm purée into the center of the plate. Arrange the seared lamb chops over the purée and serve.

CHEF'S NOTE

Chef Justin's approach is to keep the preparation elevated without making it complicated. A thin layer of Dijon and olive oil gives the seasonings something to adhere to, while a hard, high-heat sear creates the crust he wants before the lamb gets a short finish in the oven. As he puts it: “Easiest thing in the world.”

Justin Kwoczka
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