The best lamb chop I have ever tasted was at the La Belle Pomme cooking school at Lazarus, our once best department store. Betty Rosbottom was the teacher and she now has as many as six books published. One day she prepared lamb chops--small enough for two bites but two of the best bites I have ever had in my mouth. I shy away from cooking lamb. So many people don't eat it, understand it, or count it as delicious. It is spring and it is time to eat lamb. Here is the recipe for deliciousness.
Tiny spring lamb chops:
12 loin lamb chops, 1 1/2 inches thick, trimmed of excess fat (4 pounds total)
12 loin lamb chops, 1 1/2 inches thick, trimmed of excess fat (4 pounds total)
6 tablespoons red wine vinegar
1 teaspoon salt
freshly ground black pepper to taste
1/4 cup Dijon mustard
1 cup plus 2 tablespoons olive oil
4 cloves garlic, mashed and peeled.
Place lamb in a large non-aluminum pan that will hold them as a single layer. Combine the vinegar, salt, pepper and mustard, and chopped fresh herbs of choice, in a mixing bowl. Whisk. Whisk in the oil. Add the garlic and pour mix over the chops. Marinate 6 hours or over night, covered, in the refrigerator. Turn several times.
When ready to cook, heat the grill or high heat the skillet to cook the chops 5 minutes per side for slightly pink . Time will vary due to thickness, heat, and how careful you are with these delicate chops. I am going to have these as starters for Easter. In this case, tiny is the key.
