THE GARLIC-LAUREL SLABS

(Our Play on Lamb Chops with Garlic & Bay)

THE GARLIC-LAUREL SLABS

Ingredients: 4 Lamb chops, 4 cloves Garlic (smashed), 6 Bay leaves (torn), 1 tsp Black pepper, 2 tbsp Coarse Sea Salt, 50ml Olive oil, 1 tbsp Wine vinegar...

Ingredients

  • 4 Lamb chops
  • 4 cloves Garlic (smashed)
  • 6 Bay leaves (torn)
  • 1 tsp Black pepper
  • 2 tbsp Coarse Sea Salt
  • 50ml Olive oil
  • 1 tbsp Wine vinegar

Cooking Method

  1. The Coat Rub chops with salt, garlic, and bay leaves; let sit for 1 hour.
  2. The Scorch Grill on high heat for 4 minutes per side until charred and the edges are rock-hard.
  3. The Bloom Whisk oil and vinegar with the pepper; add a 10ml splash of water; brush over the hot meat.
  4. The Final Flourish Finish with a squeeze of raw lemon juice and extra raw salt.

Cuisine: Portuguese

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