Paidakia

INGREDIENTS

  • Lamb chops

Herb Mustard

  • 2 cup creole mustard

  • 1 sprig rosemary, picked

  • 5 sprigs thyme, picked

  • 2 sprigs mint, picked

  • 2 cloves garlic, minced

  • 2 sprigs green onion, rough chopped

  • 1 handful parsley, picked

Directions

  1. Combine all herb mustard ingredients in a blender until perfectly smooth.

  2. Mixture should be very "herby". Add more if flavors are too mild.

  3. In a mixing bowl, dip lamb chops in herb mixture (leaving the bone end dry).

  4. Transfer the contents to a cyrovac bag and seal.

  5. When ready to cook, dry off the mustard.

  6. Wrap each bone with foil to prevent from burning.

  7. On a hot grill, mark off the lambs to create a nice char on both sides.

  8. Lamb has a lot of fat content and will most likely burn if cooked from start to finish on the grill.

  9. Transfer lamb to a sizzle platter and finish in the oven until internal temperature reaches 120.

  10. Allow to rest and plate. (Slice double chop in half, need be).

  11. If any herb mustard wasn't used, brush with extra. Sprinkle plate with flaky salt.

  12. Serve with demi-glace, if available.

A favorite of

Jessica Sigmundsson