Lamb Chops with Jalapeno Rice

Directions

Lamb Chops:

1. Preheat griddle to high heat.

2. Season lamb chops with salt and pepper to taste.

3. Once the griddle is hot, render fat from the bone of the lamb chops for 3 minutes.

4. After rendering fat, add a little butter or olive oil to lamb fat and sear one side of lamb chops for 2-3 minutes.

5. While the chops are cooking on the first side, melt the butter in a corner of the griddle and add minced garlic and thyme. Stir to mix.

6. Flip lamb chops over and immediately baste with garlic/thyme butter. Let them sear on the second side for 2-3 minutes.

7. Flip again, baste with garlic/thyme butter, and remove from the griddle. Let the chops rest for 3 minutes.

Jalapeno Rice:

1. Set griddle to medium heat.

2. Pour a few tablespoons of oil on the hot griddle and spread rice from the pouch onto the oiled surface.

3. Add chopped jalapeno and mix thoroughly.

4. If you have any remaining garlic/thyme butter, mix it into the rice along with any leftover bits from the lamb chops.

5. Cook for 3 minutes and then remove from the griddle.