Lamb Chops

This recipe for lamb chops is very flavorful.
More recipes:


2 lb package of lamb chops
   Fresh Rosemary
   Fresh ground sea salt (or use Kosher salt)
   Coarse ground blak peper
   Dijon Mustard
   Olive Oil
   Garlic powder

Preheat oven to 400 degrees.
Place a wire rack in a baking dish to hold the lamb above the bottom of the baking dish.

Season the lamb by sprinkling pepper on both sides, then grinding sea salt on both sides. Place on the rack in the baking dish, then sprinkle about half the the fresh rosemary on top.
Bake for 15 minutes, by which time it should have started to cook but is still mostly raw, then remove from the oven and let cool.

Spread the Dijon mustard all both sides. You can do this by hand, although it will be messy, or you can use a knife, but try to cover all mest surfaces thinly with the mustard.
Pour olive oil over the lamb, covering both sides.
Sprinkle both sides with garlic powder, more coarse ground black pepper, and freshly ghround sea salt (or kosher salt if you don't have a sea salt grinder).
Place the lamb on the rack in the backing dish once more, this time with the side up that was down the first time in the over.
Sprinkle on more fresh rosemary.

Return the rack to the 400 degree oven and bake for 20 minutes (this should give you medium lamb chops). Use a cooking thermometer to make sure that the lamb is cooked through sufficiently for safety. The internal temerature should be at least 145 degrees for medium-rare, 160 degrees for medium, and 170 degrees for well done.

Remove from oven and serve.

Copyright © 2007 Clifford Neuman