Sunday, March 31, 2013

Lamb Rib Chops

Pan Seared Lamb lollipop Chops

These are so amazing - so easy, so very very good and so quick! Ok, they can be expensive, particularly if you buy them already cut and frenched - but they are just so fabulous.

This year for Easter I made a ham, which was wonderful - but it just isn't Easter without lamb to me, so I turned to these adorable little lamb chops to serve as appetizers - and everybody loved them

  • 6-8 tiny frenched lamb rib chops (you can cut these yourself from a rack of lamb as long as the chine bone has been removed)
  • 6 Tbs stone ground or dijon mustard
  • 1/4 cup olive oil
  • 4 cloves garlic, chopped
  • 1 Tbs chopped fresh rosemary
  • salt, pepper

Coat the meaty part of the lamb chop with mustard, smear on garlic mixed with olive oil, add salt and pepper and rosemary and press it to adhere. Let the lamb sit for an hour at room temperature. Heat a cast iron pan and add 1 tbs olive oil. Sear chops on both sides about 3 minutes per side. Move to a 400 oven for 6 mins for med. Tent with foil and let rest for 5 mins, serve.

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