Recipe adapted from NorthStar Bison. For more information, visit NorthStarBison.com.
Start by taking the sage in your hands and pulverizing the herb to crush and damage the leaves, releasing the essential oils. This ensures that the flavors will encompass and compliment the lamb.
Lay the herbs in the bottom of a large mixing bowl resembling a nest. Crush the garlic and thyme and toss them in your mixing bowl as well. Lay the lamb chops inside the bowl as single layer as possible. Drizzle the olive oil over the chops, then season generously with the salt and pepper.
Toss the contents of your bowl with your hands, paying attention so that each chop gets a healthy coating. Now, cover tight with plastic and allow the chops to soak for at least four hours.
Set the EGG for direct cooking at 300°F/149°C.
Sear the chops in a piping hot cast iron and finish with a couple tabs of butter, basting the lamb to a beautiful medium rare.
Makes 4 servings