AliLarter.com

August 20, 2016

Lamb chop lollipops

SERVES 12

This is one of my go-to party recipes. It is fast, easy, and a true showstopper. You can prepare the herb mixture with the chops the day before. Keep the atmosphere casual and sexy by eating the lamb chps with your hands rather than a knife and fork. I love serving it ‘80s style against a mound of ratatouille. It’s packed with flavor but not too heavy.

HERB RUB

10 garlic cloves, peeled and pressed
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1 tablespoon coarse kosher salt
1 tablespoon whole black peppercorns
2  tablespoons extra-virgin olive oil
30 lamb rib chops, frenched, 2 to 3 ounces each

 

For the herb rub:

Place the garlic, rosemary, thyme, salt, and pep­percorns in a mortar with a pestle. Using the pestle, pound the herb mixture to a coarse paste. Mix in the olive oil. You can also pulse the mixture in a food processor.

For the lamb:

Divide the lamb chops between 2 large baking sheets, arranging the chops in a single layer. Rub the herb mixture evenly onto the lamb chops. Cover the baking sheet with the lamb chops with plastic wrap and let sit for 30 minutes.

Position the oven rack in the upper third of the oven and preheat the broiler. Divide the lamb chops between 2 large baking sheets, arrang­ing the chops in a single layer. Working with 1 baking sheet at a time, broil the lamb chops for 2 minutes. Turn the lamb chops over and broil on the second side until cooked to desired doneness, about 1 minute longer for medium-rare. Remove the chops from the oven. Repeat with the lamb chops on the second baking sheet. Place the lamb chops on a platter and serve.