A close friend of Coup de Foudre owner John Schwartz, French chef, author, educator and artist Jacques Pépin created this recipe for their powerful Napa Cabernet Sauvignon.
Serves 4
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4 double cut rib lamb chops, frenched
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Spice Rub
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2 teaspoons 5-spice powder
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2 teaspoons ground cumin
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2 teaspoons Spanish paprika
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1 teaspoon cayenne powder
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1 teaspoon garlic powder
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1 teaspoon dry mustard
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¾ teaspoon kosher salt
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1 teaspoon canola oil
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Finishing salt for serving
For the rub: Mix the 5-spice powder, cumin, paprika, cayenne, garlic powder and dry mustard.
Trim the lamb chops of excess surface fat. Coat the chops with the rub and refrigerate them until ready to cook, at least 30 minutes.
When you are ready to cook, heat a grill, until hot. Preheat the oven to 175 degrees (or 200 degrees if that is as low as the oven will go).
Season all sides of the chops with kosher salt and rub with the oil. Place the chops on the hot grill and cook for about 10 minutes, turning the chops occasionally with tongs, until blackened on all sides. The cooking time may be shorter or longer depending on the size of your chops and strength of the heat. When the internal temperature reaches 125 degrees transfer the chops to a baking sheet.
Place in the oven to rest for about 15 minutes. Arrange the chops on hot plates and sprinkle with finishing salt to taste.