Lamb chops seared hard, then brushed with a warm glaze flecked with fresh thyme leaves: Maison Perrotte’s Apricot & Wild Thyme Jam, created with chef Jean Sulpice, brings sun-ripened fruit and a gentle herbal freshness to the plate.
Serves 4 · 20 min
- Season 8 lamb rib chops with salt and pepper.
- Warm 3 tbsp of the apricot & wild thyme jam with 1 tbsp water and a few fresh thyme leaves.
- Sear the chops in a hot skillet for 3 to 4 minutes per side, until they reach 145°F (63°C) inside.
- Brush with the glaze, let rest for 3 minutes and serve with roasted potatoes.
The star of this recipe: Apricot & Wild Thyme Jam, by Maison Perrotte.
