Lamb Chops with Pumpkin Seed Crust over Jasmine Rice

{"detail":"Preparation step 1 requires mincing 6 garlic cloves, stripping rosemary from 3 sprigs, and grating 1 teaspoon of ginger paste from the 1-inch piece"}

Pat lamb chops dry with paper towels. Season generously on both sides with 1.5 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons paprika, minced garlic, and ginger paste. Rub with olive oil. Let rest at room temperature for 20 minutes.

Toast pumpkin seeds in a dry skillet over medium heat, stirring constantly, for 3-4 minutes until fragrant and lightly golden. Transfer to a food processor and pulse until coarse crumbs form. Combine with breadcrumbs, 0.5 teaspoon paprika, 0.25 teaspoon salt, and 2 tablespoons melted butter.

Rinse jasmine rice under cold water until clear. Peel and smash 2 garlic cloves for the rice.

Make the finishing glaze: melt 2 tablespoons butter in a small saucepan over low heat. Add 1 smashed garlic clove and 1 rosemary sprig. Infuse for 5 minutes, then strain.

Combine rinsed jasmine rice, 2.25 cups water, smashed garlic, and 0.75 teaspoon salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon butter. Discard garlic cloves.

Heat a heavy skillet or cast iron pan over high heat until smoking point. Add 2 tablespoons olive oil and heat until shimmering.

Lay lamb chops in the pan without crowding. Sear undisturbed for 3-4 minutes until a deep mahogany crust forms on the bottom. Flip and sear the second side for 2-3 minutes for medium-rare (63°C internal). Work in batches if needed.

Transfer seared lamb to a foil-lined baking sheet. Spoon the pumpkin seed crust generously onto the top of each chop, pressing gently to adhere.

Broil on the top rack at 220°C for 2-3 minutes until the crust is toasted golden and the lamb reaches 63°C internal for medium-rare. Watch carefully to avoid burning.

Rest the lamb chops for 3 minutes on a warm plate. Brush lightly with the rosemary butter glaze before serving.

Spoon jasmine rice into warm shallow bowls. Arrange 2 lamb chops per portion alongside or on top of the rice. Spoon any remaining pumpkin seed crust over the chops. Serve immediately while the crust is still faintly crisp.