2/3 cup dry white wine
2 tablespoons freshly squeezed lime juice
2 tablespoons sweet thyme seeds
1 tablespoon coarse black pepper
4 tablespoons olive oil
2 tablespoons grated lime zest
1/2 teaspoon salt
800g lamb chops
3 cloves garlic, minced
3 sprigs of fresh sweet thyme, cut into small pieces
Black pepper to taste
2/3 cup dry white wine
2 tablespoons freshly squeezed lime juice
2 tablespoons sweet thyme seeds
1 tablespoon coarse black pepper
4 tablespoons olive oil
2 tablespoons grated lime zest
1/2 teaspoon salt
800g lamb chops
3 cloves garlic, minced
3 sprigs of fresh sweet thyme, cut into small pieces
Black pepper to taste
Preheat the oven to high temperature
Cook the sweet thyme in boiling water and salt for 10 minutes or until tender
Drain and temper with two tablespoons of olive oil and freshly squeezed lime juice. Reserve
In a mortar, mash together garlic, sweet thyme seeds, black pepper, lime zest, and salt to form a paste
Add the remaining olive oil and apply the seasoning to the lamb chops
Roast the lamb in the oven for 15 minutes
Reduce the oven temperature to medium and roast until the lamb is cooked through
Transfer the lamb to a plate, cover with aluminum foil, and let it rest for 10 minutes
Discard any excess fat from the roasting pan
Heat the roasting pan over low heat, scraping up any browned bits
Add the white wine and let it evaporate
Temper with black pepper to taste
Slice the lamb, arrange on a platter with sweet thyme and the braising liquid, and serve.
