Chef John's Mini Christmas Hams

Ingredients

• Servings: 4
• brine:
• 1 1/2 cups boiling water
• 3/4 cup packed brown sugar
• 1/2 cup kosher salt
• 1 tablespoon kosher salt
• 1 teaspoon finely ground black pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 bay leaf
• 2 cups chopped celery
• 1/2 yellow onion, chopped
• 3 cloves garlic, peeled
• 2 cups water
• 1 quart water, or as needed
• 4 (1 1/2 inches thick) boneless center-cut lamb loin chops
• glaze:
• 1/4 cup packed brown sugar
• 2 tablespoons dijon mustard
• 1 pinch cayenne pepper, or more to taste
• 1 tablespoon vegetable oil
• 12 whole cloves

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• combine 1 1/2 cups boiling water, 3/4 cup brown sugar, 1/2 cup plus 1 tablespoon kosher salt, black pepper, allspice, cloves, and bay leaf together in a large container; stir until the sugar and salt are dissolved.
• place celery, onion, and garlic in a blender. add 2 cups cold water and puree until smooth. pour celery mixture into kosher salt mixture and stir to combine. add 1 quart of water, or more as needed, to make a total of 2 quarts of brine. place lamb chops in brine, cover, and refrigerate for 2 days.
• combine 1/4 cup brown sugar, dijon mustard, and cayenne pepper together in a small bowl and set glaze aside.
• preheat oven to 325 degrees f (165 degrees c).
• remove lamb chops from brine and pat dry; discard used brine. cut shallow slits along the sides of each lamb chop, about 1/4 inch deep. cut a crisscross pattern in the top of each lamb chop, creating small 1-inch triangles.
• heat oil in a large, oven-proof skillet over high heat. cook chops in the hot oil until browned, about 2 minutes on each side. brush the crisscrossed top of each lamb chop with about 1 tablespoon of glaze. insert 3 whole cloves in the top of each lamb chop.
• transfer skillet to the preheated oven and roast lamb chops until golden brown and slightly pink in the center, 20 to 25 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). remove lamb chops to a plate and discard cloves.
• using a small butane hand torch, brown the tops of the lamb chops by making short passes over the tops with the flame not quite touching.