You’ve made your Horseradish Sauce, right? It is developing flavor in a jar in the fridge?
Right, so now we can prep the lamb chops; which, contrary to traditional wisdom, positively sings with horseradish sauce; no need at all at all for that mint flavored jelly stuff most folk think they should use.
Not that I have a strong opinion about it or anything like that.
•1/2 cup Worcestershire sauce
•1/2 cup vegetable oil
•2 tbsp Dijon mustard
•3 cloves garlic
•1 tsp hot sauce
•2 tsp dried onion
•2 tsp dried shallot
•1 tsp dried thyme
•1 tsp dried rosemary
•1 tsp dried parsley
•1 tsp black pepper
•1 tsp Aleppo pepper
•4 to 6 lamb chops
Note: these chops (from Whole Foods) were quite a bit smaller than the ones I usually pick up at Costco, so we planned on three each. Regular (larger) chops, will be fine serving two per person.
Whisk the marinade ingredients together until well blended. I use a tall beaker and my immersion blender.
Place the chops in a gallon-sized zipper bag and pour the marinade over.
Arrange the chops in the bag in a single layer in a rimmed dish (for to catch any drippage) and give ’em a toss or two to coat each chops evenly with the marinade.
Pop the dish and bag into the fridge for a few hours or, always more better, overnight; giving the bag a toss when you think to.
When ready to air fry the chops, heat your fryer to 350º and bring the chops to room temperature.
Arrange the chops in a single layer on a grill rack (my air fryer has this kinda nifty mini broiler rack and pan).
Air fry the chops for nine minutes, then turn them over and cook for another eight minutes or so.
Turn off the air fryer and let the chops rest inside for five minutes before serving.
Note: we prefer our chops on the medium-rare side, if you prefer your more well done, increase you cooking times.
Almost as good as grilled, but no standing outside on a winter’s evening.