I love lamb chops and always have since I was a kid.
People think lamb chops are difficult to make but they are really easy. This is not so much a recipe as basic instructions for preparation. I buy racks of lamb (at Costco) and trim away all the fat, cut them apart, season and cook.
My secrets to cooking them are simple:
- Lamb must be room temperature before cooking.
- Chops must be well seasoned with kosher salt and freshly ground black pepper
- Chops must be cooked on a very hot grill.
I used my favorite new all-clad non-stick grill that covered two of the burners on my cooktop. (This is available in my Amazon Affiliate Store.) People loved these and kept asking me how they were cooked and what were the unusual seasonings. They were shocked by my simple answers.
The Yoghurt Dipping Sauce that I served with the Mini Turkey Meatballs also works with these Lamb Chops, as my friends were quick to discover.
GRILLED LAMB CHOPS
EVENT: Apps & Alcohol
SERVES: Each rack of lamb has approximately 8 chops. When deciding how many to make, you must consider entire menu and if any of your guests are vegetarians. For 25 guests with this menu, I made 5 racks or 40 chops. There were only a few left over which I had for lunch the next day.
Rack of lamb
Fresh ground pepper
Non-stick grill pan
1. Trim all fat, silver skin and large tendon running underneath the loin. (See detailed photos.)
2. Cut chops apart. Trim any leftover fat off each individual chop.
3. Season well with kosher salt and freshly ground fresh pepper.
4. Grill on hot grill pan, a few minutes each side.
A TIP: These can be made early in the day. Undercook the chops slightly, keep covered in a baking dish. Just before party, warm in same baking dish, covered in 300-degree oven.