Ali and I both love lamb, so the first few times we had guests over we made lamb lollipops. They came out pretty good, but it's hard to cook pre-sliced lamb and not over cook it. In fact, I actually got into a heated discussion with my butcher who refused to slice my lamb rack. So I became determined to find a way to cook the lamp chops individually so that they get a nice crust on the outside, but not over cooked in the middle. And that's exactly what I did.
Ingredients
1 Rack of lamb, chops sliced, bones frenched
2 - 3 T Fresh rosemary
Salt
EVOO
Directions
“Frenching” lamb or any bones simply means removing the fat and meat from the bones so that they are exposed. This is important because if the meat and fat are left on, they burn and are very messy to handle. Just take your boning knife or sharp paring knife and cut off any large pieces, then scrape the bones clean with the knife.
Next, rub each side of the chops with EVOO, then season with rosemary. Place on a resting dish, cover and refrigerate for 45 min. Place a large sauté pan over med high heat. Remove the lamb, season both sides with salt and as soon as the pan is hot add your chops. The key is not bringing your sliced lamb to room temp. This is counter intuitive to preparing just about any other piece of meat, but in this case we want the outside seared and the middle medium to medium rare. Cook 3- 5 min, then flip and cook another 2 - 4 min. Remove, let rest 2 min then serve.
