Lamb Chops With Lamb's Lettuce

Name: Lamb Chops With Lamb's Lettuce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 very small rack of lamb, 8 tiny well- trimmed chops, about 1 pound; 1/2 cup of extra virgin olive oil; 2 1/2 tablespoons sherry wine vinegar; 1/2 teaspoon minced fresh rosemary; 1/2 teaspoon Dijon mustard; Salt and freshly ground black pepper; 1/4 pound lamb's lettuce (mache), rinsed and dried

By Florence Fabricant

Total Time: 30 minutes
Rating: 3(5)
Comments: Read comments

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Ingredients

Yield:4 servings

1very small rack of lamb, 8 tiny well- trimmed chops, about 1 pound
½cup of extra virgin olive oil
2½tablespoons sherry wine vinegar
½teaspoon minced fresh rosemary
½teaspoon Dijon mustard
Salt and freshly ground black pepper
¼pound lamb's lettuce (mache), rinsed and dried

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 500 degrees.
Step 2
Brush rack of lamb with a little olive oil and place in shallow baking pan in oven. Roast for 20 minutes for medium-rare. Remove from oven.
Step 3
While lamb is roasting heat vinegar with rosemary in small glass, enamel or stainless-steel saucepan until vinegar is reduced to little more than tablespoon. Off heat, beat in mustard and gradually whisk in remaining olive oil until well blended. Season to taste with salt and pepper.
Step 4
Place lamb's lettuce in bowl and toss with all but 2 tablespoons of warm dressing. Divide salad onto 4 plates.
Step 5
As soon as rack is cooked, slice into individual chops and place 2 chops on lettuce on each plate. Moisten each chop with a little of remaining dressing and serve at once.