No “Mary Had a Little Lamb” song / tears in this house when we cook lamb. Rice Kernel will try and eat at least a bite of any meat product – just like his Dad, who craves lamb more frequently than I know how to prepare it. This recipe calls for an overnight marinade of fresh herbs and aromatics – sure to take away any “lamb” taste that puts some people off. Rice Kernel enjoyed a small chop but admitted he wasn’t the biggest fan. FHE ate three or four…. or five by the time we called it a night.
Lamb Chops with Lemon, Mint, and Oregano, from Bon Appetit April 2011
3 large shallots, minced 6 tablespoons chopped fresh mint 6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
Fresh oregano sprigs (for garnish)
- Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
- Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
- Grill: Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.
- Stovetop: In a large pan set over medium-high heat, sear lamb chops for 1-2 minutes on each side. Turn down heat to medium and cook an additional 3-5 minutes, until desired doneness.