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Lamb
Chops |
This is always a “special” meal.
It’s not so easy to get well trimmed rib lamb chops. The big
supermarkets do a poor job of cutting. If you can get a rack of
lamb untrimmed, tell the butcher to leave as much of the “meat”
on the ribs as possible, and to hand cut/separate the rack into
ribs for you. They love to use the electric band saw and the results
are disappointing.
I always overcook the lamb chops. I like for the fat to render out
and leave all the edges crispy. Restaurants like to over-trim the
ribs. They call it “Frenching”. So the operative phrase
for the butcher is “Please don’t French the ribs.”
He’ll probably be dumfounded, because there are no real butchers
left, just pimply kids repackaging precut meat from the distribution
center. Also, restaurants hate to cook anything well done. They
prefer nice, slightly rare, carefully trimmed double-thick chops.
Good, but entirely different.
Allow 2 - 3 chops per person
Drench chops in Worcestershire sauce
Liberally sprinkle with garlic powder
Place on a rack in a shallow roasting pan and bake/roast at 400º-425º.
They’re done when the edges start to char. About 15 - 20 minutes.
We serve the chops with mint jelly, white rice and peas.
-MDH
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