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. You can do the separating yourself if you buy the rack in one piece.

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 or broil, turning once

They’re done when the edges start to char. About 15 - 20 minutes.

We serve the chops with mint jelly, white rice and peas.