You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO recipe for baked/roasted baby lamb chops...
- Thread starter marianne
- Start date
In Search Of:
I think you are probably talking about lamb rack rib chops.
man they are good. They are REALLY good if you give them a rub and a quick hot grilling. I would not trust them to be baked myself--afraid they would get too done before being seared well on the outside. Sorry I can't help with the recipe you are asking for.
man they are good. They are REALLY good if you give them a rub and a quick hot grilling. I would not trust them to be baked myself--afraid they would get too done before being seared well on the outside. Sorry I can't help with the recipe you are asking for.
I Found It!...after searching through stacks of recipes...
it's from Williams-Sonoma.com:
8 baby loin lamb chops, each 4 to 5 oz.and 1 to 1 1/4 inches thick, trimmed of fat and edges scored, brought to room temp.
Freshly ground pepper, to taste
4-5 Tbs. grainy Dijon mustard
Fresh parsley sprigs
Preheat oven to 500 F. Lightly oil a shallow roasting pan.
Rub both sides of chops with pepper and place in the roasting pan. Slather about 1 tsp. mustard on one side of each chop and roast, mustard side up, until the chops are browned on top, about 5 minutes. Turn chops over and slather 1 tsp. mustard on the other side. Continue to roast until the meat is lightly springy when pressed with a finger for rare to medium rare, about 5 minutes more or until done to your liking.
Garnish with parsley sprigs and serve immediately. Serves 4.
I made another version of this dish, brushing the chops with 1/4 C EVOO, sprinkled them with S & P and 2 Tbs. Herbs de Provence, and followed same cooking method.
Both were very good.
it's from Williams-Sonoma.com:
8 baby loin lamb chops, each 4 to 5 oz.and 1 to 1 1/4 inches thick, trimmed of fat and edges scored, brought to room temp.
Freshly ground pepper, to taste
4-5 Tbs. grainy Dijon mustard
Fresh parsley sprigs
Preheat oven to 500 F. Lightly oil a shallow roasting pan.
Rub both sides of chops with pepper and place in the roasting pan. Slather about 1 tsp. mustard on one side of each chop and roast, mustard side up, until the chops are browned on top, about 5 minutes. Turn chops over and slather 1 tsp. mustard on the other side. Continue to roast until the meat is lightly springy when pressed with a finger for rare to medium rare, about 5 minutes more or until done to your liking.
Garnish with parsley sprigs and serve immediately. Serves 4.
I made another version of this dish, brushing the chops with 1/4 C EVOO, sprinkled them with S & P and 2 Tbs. Herbs de Provence, and followed same cooking method.
Both were very good.