Lamb Chops or Rack of Lamb

Rack of lamb has 8 chops Four chops is enough for two people Can be cooked in the oven or on the grill.

Photo by Claude S.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 1

    rack of lamb - 8 chops or

  • four

    chops (enough for 2 people)

  • 2

    tablespoons of olive oil

  • salt and pepper to taste

  • option 1

  • 1/2

    teaspoon dry sage

  • 1/2

    teaspoon dry rosemary

  • 1

    cup fresh parsley leaves, roughly chopped - optional

  • 2

    garlic cloves crushed

  • 2

    tablespoons Dijon mustasrd

  • option 2

  • 3/4

    cup pecans, toasted and finely chopped

  • zest from 1 orange, finely grated

  • 1

    cup fresh parsley leaves, roughly chopped - optional

  • 2

    garlic cloves crushed

  • 2

    tablespoons Dijon mustasrd

Directions

Can be cooked in the oven or on the grill. Preheat the oven to 450F or heat the grill to medium high. Combined the ingredients from option 1 or 2 above in a bowl. Oven: Rub the lamb rack with olive oil and season with salt and pepper. Position the rack (or chops) meaty side up in a roasting pan and place in the oven for 10 minutes. Remove the lamb racks from the oven and reduce oven temperature to 375F. Spread the meaty side of rack/chops with Dijon mustard. Coat the rack/chop with the spice mixture, gently pressing spices into the mustard. Return to the oven and cook for an additional 15 to 20 minutes or to desired doneness. Meat thermometer should read 130F for medium rare, 135F medium and 140F medium-well. Transfer to a cutting board, tent with foil and let stand 5 minutes. Grill: Coat each chop with olive oil and salt and pepper to taste. Put on medium-high grill for 10 minutes. Next spread the meaty side of rack/chops with Dijon mustard. Coat the rack/chop with the spice mixture, gently pressing spices into the mustard. Return to the grill and cook 10-15 minutes more. Check with meat thermometer which should read 130F for medium rare, 135F medium and 140F medium-well. Transfer to a cutting board, tent with foil and let stand 5 minutes.

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