Baby Lamb Chops Recipe
For 12 chops
To present chops, place bowl of vinaigrette on large platter and surround with cooked chops. Garnish platter with lemon wedges and sprigs of tarragon. thyme or parsley.
Serve with Baby Baked Potatoes and Tender-Crisp Vegetable Platter
12 baby lamb chops or small rib chops
Salt and freshly ground pepper
Fresh herbs for garnish
Preheat the broiler to high. Generously brush chops on both sides with olive oil and season with salt and pepper.
Grill for 2 to 3 minutes on both sides for medium-rare doneness.
Drizzle chops with additional olive oil to keep moist and season with salt and pepper.
Tomato Oregano and Cumin Vinaigrette
Makes about 1 1/2 cups
Make up to 2 days in advance. Cover and chill
4 medium very ripe plum tomatoes, peeled, seeded and chopped
3 cloves garlic, minced
1 teaspoon fresh oregano, chopped
Pinch ground cumin
5-6 teaspoons fresh lemon juice
4 teaspoons olive oil
Salt and freshly ground black pepper
Place tomatoes, garlic, lemon juice and oil in a blender or food processor. Process until very smooth. Season with salt and pepper.
For the lamb chops recipe, serve at room temperature.
Balsamic-Honey Glazed Lamb Chops with Pears
8 lamb shoulder or rib chops
Light olive oil
1 1/2 teaspoons dried thyme leaves
Salt and coarse black pepper to taste
1/2 cup balsamic vinegar
1/2 cup honey
4 small pears, peeled
Brush lamb chops with oil and sprinkle with thyme, salt and pepper. Cook in large skillet over medium-high heat for 7-10 minutes depending on thickness, turning once.
Heat vinegar and honey in another large skillet. Stir and bring to a boil. Core and cut pears into medium-thick slices. Add fruit to bubbling mixture, turning to coat. Cook until the fruit is tender-crisp.
Place browned lamb chops into the fruit mixture. Turn the chops to glaze with sauce. Cook to desired degree of doneness. Serve with fruit and a drizzle of sauce.