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Seared Western Lamb Chops

Chef Tim Love
Restaurant/Operation Lonesome Dove Bistro, Fort Worth, Texas
Menupart Meats 
Daypart Lunch, Dinner
Region American

Seared Western Lamb Chops
Yield: 12 servings
American lamb rib chops 48
Olive oil as needed
Kosher salt 3 Tbsp.
Cracked pepper 1/4 cup
Lonesome Dove Game Rub (recipe follows) as needed
1. Brush chops with olive oil. Season lightly with salt and pepper, then rub with game rub.
2. Cook on hot grill 2 min. each side, then rest 10 min. Grill again 2 min. each side, or until 145F for medium-rare.
3. At Lonesome Dove Bistro, 4 chops per serving are accompanied by goat-cheese soufflé.
Lonesome Dove Game Rub
Yield: 4 1/4 cups
Guajillo chile powder 1 cup
Kosher salt 1 cup
Freshly ground pepper 3/4 cup
Ground cumin 1/2 cup
Dried rosemary, finely chopped 1/4 cup
Dried thyme leaves, finely chopped 1/4 cup
Garlic powder 1/4 cup
Packed brown sugar 1/4 cup
Mix all ingredients. Store unused rub in airtight container.

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