‘Its really cold out right now here in Texas. But it’ll be 71 by Monday. Classic Texas weather. So when I have windows to get that “cold weather” food in that we all know and love about winter, I generally have a very short time frame. Heck I wouldn’t be surprised if its 80 tomorrow. So classics cold weather dishes are soups, pasta, stews, and roast for me typically. I felt like none of that today. I wanted something different but also something warm. Then I remember we have lamb in the fridge and I thought perfect!
Lamb is very comforting if you ask me. It takes to spices and seasonings incredibly well and that lamb taste is able to stand up to. I generally stew or roast lamb. But since I wasn’t in the mood for stew I chose a classic sear and finish in the oven.
Now this marinade was awesome. I was concerned it would overtake the lamb initially because I’ve never added habanero to lamb before but this is a keeper. Surprisingly the habanero was pretty subtle. Trust me on this.
- 2lb lamb loin chops
- 12 cloves garlic
- 1 habanero pepper
- 1 shallot
- 1/2 lemon
- 1/4c olive oil
- 1tsp kosher salt
- 1tsp pepper
- 4Tb butter
- Cracked black pepper
- Smoked salt
- To make marinade for lamb loin chops combine garlic, habanero, shallot, olive oil, lemon, salt and pepper into food processor and pulse till chopped.
- Dump mixture over lamb and marinade overnight for best results.
- Remove lamb from fridge 30 minutes before cooking so lamb comes to room temperature.
- Season lamb on both sides with smoked salt and pepper.
- Coat pan with a generous amount of canola oil to get a hard sear on lamb cook on both sides for 4 minutes. Transfer for oven safe pan.
- Once all lamb is cooked. Remove from heat, drain off excess oil, and add butter and throw in extra marinade and cook garlic, shallot, habaneros.
- Toss lamb into 400 degree preheated oven and cook for 10 minutes.
- Let rest for 10 minutes and pour cooked butter garlic, habanero mixture over the top and enjoy.