Lamb Chops

Recipe from Standing Room Only (S.R.O.)

Adapted by Jonathan Reynolds

Lamb Chops
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 30 minutes
Rating
4(564)
Comments
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When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. Roasting this rack of lamb whole makes it easier to cook it to your liking; using a meat thermometer is essential. Once cooked, slice into individual chops for an appetizer for up to 8 people (or cut into double chops to serve 4 as a main). If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves” for a whimsical look and a practical touch. If your guests don’t mind, they’ll have a built-in utensil — something like a lamb lollipop. —Jonathan Reynolds

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Ingredients

Yield:8 appetizer servings, 4 dinner servings
  • 1rack (8 ribs) New Zealand baby lamb, trimmed of excess fat and Frenched by your butcher
  • Coarse sea salt and freshly ground black pepper
  • 1cup extra-virgin olive oil
  • 3cloves garlic, chopped
  • Leaves from 2 sprigs rosemary, chopped
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.

  2. Step 2

    Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.

  3. Step 3

    Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)

Ratings

4 out of 5
564 user ratings
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Comments

Wordsworth from Wadsworth

Save yourself calculation time and fuss: invest in a digital thermometer through that huge internet company in Seattle.

Find the correct temp for rare or medium or how you like it. When the thermometer sounds, pull the meat out!

I bought one, and it has saved prime cuts and made choice cuts near perfect. With the price of good meat nowadays, no home cook should be without one.

john

why do so very many lamb recipes call for rosemary. It seems to me that rosemary masks the delicate flavor of the lamb rather than complimenting it.. All that lamb needs is salt, pepper and garlic.

Andrea

Really need to indicate an estimated cooking time. I ended up over cooking the chops.

Ricardo

Perfect recipe, did a dry rub with rosemary, garlic, salt & pepper, forgot the olive oil. While concerning for carbon footprints, the New Zealand lamb ribs from TJ’s were superb, something has got to go in those outbound flights from NZ!

why so much oil.

The ratio of 1 cup of olive oil to 1 rack of lamb is absurd. Just rub rack with olive oil,salt, pepper, garlic and rosemary.

Lora

Does anyone know why New Zealand Lamb is specified? Why not locally raised lamb?

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Credits

Standing Room Only (S.R.O.)

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