Reverse-Seared Chops with Smoked Salt

Ingredients

• 8 thick Finnsheep loin chops (1½ inches)
• 2 tsp kosher salt
• 1 tsp smoked salt, to finish
• 1 tbsp beef tallow or lamb suet
• Cracked black pepper

Method

1. 1

   Salt the chops and rest them uncovered on a rack in the fridge 45 minutes — a dry surface is what gives you crust.

2. 2

   Heat the oven to 250°F and cook the chops on the rack until the center reads 118°F, roughly 25 minutes.

3. 3

   Heat a cast-iron pan until it is just short of smoking, melt the tallow, and sear the chops 45 seconds per side, plus a moment on the fat edge.

4. 4

   Finish with cracked pepper and a pinch of smoked salt. No resting needed — a reverse sear is already evenly cooked edge to edge.