Charred Lamb Chop over Corn and Mint with Manchego

Cooking Temperature

• Sear lamb chops over high heat until internal temperature reaches at least 57°C (135°F) for medium-rare. For food safety, USDA recommends lamb chops reach a minimum of 63°C (145°F). The resting period of 5 minutes is critical — it allows carryover cooking to continue and juices to redistribute within the meat.

Cross Contamination

• Use separate cutting boards and utensils for raw lamb versus the corn and mint topping. Never place seared lamb on plates that held raw meat without proper sanitization. Change out drip trays and tongs between raw and cooked stages.

Storage

• Keep raw lamb chops refrigerated at or below 4°C (40°F) until ready to cook. After cooking, serve within 2 hours or refrigerate leftovers within 1 hour. Store leftover manchego wrapped tightly in wax paper and plastic wrap in the refrigerator for up to 3 weeks.

High Risk Population

• Young children, elderly individuals, pregnant women, and immunocompromised persons should consume lamb cooked to USDA-recommended minimum internal temperature of 63°C (145°F) rather than the lower medium-rare temperature preferred by the chef.

Handling

• Pat lamb chops completely dry before seasoning — surface moisture prevents proper browning and char formation. Always wash hands thoroughly with soap for 20 seconds after handling raw lamb before touching other ingredients or kitchen surfaces.

• Manchego is a sheep's milk cheese containing lactose and milk proteins. Individuals with milk allergies or lactose intolerance should avoid this dish. The corn topping contains butter, another dairy source.