Ingredients
- 5 Rib Meat Lamb Chop “Lollipops”
- Salt and Pepper, to taste
- 4 Garlic Cloves, minced
- 2 tablespoons Unsalted Butter
- 1 teaspoon Fresh Thyme, pulled from stem
- 1 Microwave Pouch of White Rice
- 1 Jalapeno, chopped
Directions
- Preheat griddle to high heat.
- Season lamb chops with salt and pepper to taste.
- Once the griddle is hot, render fat from the bone of the lamb chops for 3 minutes.
- After rendering fat, add a little butter or olive oil to lamb fat and sear one side of lamb chops for 2-3 minutes.
- While the chops are cooking on the first side, melt the butter in a corner of the griddle and add minced garlic and thyme. Stir to mix.
- Flip lamb chops over and immediately baste with garlic/thyme butter. Let them sear on the second side for 2-3 minutes.
- Flip again, baste with garlic/thyme butter, and remove from the griddle. Let the chops rest for 3 minutes.
- Set griddle to medium heat.
- Pour a few tablespoons of oil on the hot griddle and spread rice from the pouch onto the oiled surface.
- Add chopped jalapeno and mix thoroughly.
- If you have any remaining garlic/thyme butter, mix it into the rice along with any leftover bits from the lamb chops.
- Cook for 3 minutes and then remove from the griddle.
