To Prepare the Kosher Braised Brisket
Preheat your oven to 350F.
Begin to prepare the marinade by grinding your clove of garlic into a paste using your knife and some coarse Kosher salt. In a small mixing bowl combine your garlic paste with honey, balsamic vinegar, and mint.
On your double cut lamb rib chops grind a generous amount of fresh pepper and then coat with the marinade. Allow to marinade anywhere from 1 hour to overnight in the refrigerator.
After the lamb has marinated, gently dab any extra moisture off.
Heat a large skillet on a medium to high heat and drizzle with extra virgin olive oil. Sear each of your double cut lamb rib chops for about 1 minute on each side to form a nice crust.
Transfer the skilled into a preheated 350F oven for about 5-7 minutes.
Remove from the oven. For a medium to rare chop you’ll want the internal temperature of your lamb to read between 125F and 135F. Allow to rest for 5-10 minutes on a clean cutting board.
Serve either whole or sliced into single chops atop the Fennel and Citrus Salad with a drizzle of the jus from the skillet.