Want to make the perfect medium rare lamb chops? Here's how we do it! We give it a quick marinade and broil on the hoisin glaze at the end.
For the marinade we suggest an hour but if you don’t have much time then at least a half hour works too. Overnight works as well.
MARINADE:
1/3 C Olive oil
5 Cloves of smashed garlic
5 Sprigs of fresh thyme
2 T Sea salt
1/2 t Sugar
1/2 T Onion powder
1 T Smoked paprika
1 T Curry powder
1/2 T Cracked black pepper
(1/2 C Hoisin sauce, this is not for the marinade, this gets brushed on near the end)
Take a whole rack (or two) and trim off a little bit of the fat cap. In a 2 inch hotel pan or a large bowl, rub marinade all over the lamb chops, cover and set aside.
Once you are ready to cook the lamb chops, make sure to preheat your oven to 350 and have your grill ready to get a char on them. If you don't have a grill to char them, set the broil option on your oven to high and get a nice color on top, will take around 10 minutes at least depending on your oven. Once you’ve achieved a golden color, place it into your oven if you haven't done so at 350 degrees F.
Let it roast in there for about 13-18 minutes. Once it reaches 10 degrees below your desired temperature, brush the hoisin glaze onto your lamb chop and turn your oven on broil. Keep a close eye on it because it can burn quick! Once the sauce starts to caramelize, temp the lamb to see where it's at again. If it's not up to temp yet, turn your oven back to 350 and let it go a little longer.
If you're looking for rare, you'll be aiming for 130 degrees F internal temp. You'll definitely want a thermometer for this one unless you want to judge by touch. For a medium rare you'll want to pull it out a few degrees before it reaches 135 degrees F. Make sure you’re inserting your thermometer into the very center of the rack from the side. Let the rack rest for 10-15 minutes and slice as desired!
