We were lucky enough to get a whole lamb from the farmers in Idaho, and have cooked all the different cuts this past year. These lamb chops are simple and delicious and there is something about the fact that the kids can pick them up and eat them off the bone that they love! These spices are close to the traditional french way, thyme, rosemary, fennel, but they are easily tweaked in any direction. Add some oregano, and cumin, or try some ginger. Anything goes!
Rack of Lamb
2 racks of lamb, approximately 8-10 chops, frenched
2 cloves garlic, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
2 teaspoons fennel seeds
1/3 cup of olive oil
½ teaspoon salt
Fresh ground black pepper to taste
Remove lamb from refrigerator and let come to room temperature. Preheat oven to 425. In a small sauté pan place fennel seeds and cook on medium heat until fragrant, 2-3 minutes. Place in plastic zip lock with garlic, thyme, rosemary, olive oil, salt and pepper. Add lamb and seal; mix so lamb is thoroughly coated with marinade. Place on a roasting rack set inside a roasting pan. Place in oven and roast meat until it reaches 145 on a meat thermometer, (about 20 minutes) Remove from oven and cover loosely with aluminum foil, (meat will continue cooking.) Slice off chops and serve.
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A square meal is satisfying, nourishing, complete.
A round table includes all.