We love these in our house, and jokingly call them “Meat Popsicles”. So good and so very easy & quick to make. I serve them with Roasted Poblano and Potato Gratin (recipe later) and fresh asparagus.
The easiest way to do these is to purchase the packaged New Zealand Rack of Lamb that you can get at Sam’s Club. There are two racks in the package, and one is the perfect size for us. These are very small so it takes more than one per person, at least two if not three of four depending on how big an eater you are.
Cut the chops apart between the bones. Coat each chop lightly with olive oil and season with salt and pepper.
All that is left to do with these is grill them until done, and it won’t take long, maybe 5 – 8 minutes at most.
I serve the chops with a dipping sauce made from 1/4 cup Dijon Mustard, 1/4 cup honey, 2 tbsp drained prepared horseradish, and 3 tbsp finely chopped fresh mint leaves.
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- 12 baby Lamb Chops
- Olive Oil
- Salt and Freshly Ground Pepper
- Glaze Recipe Ingredients:
- ¼ cup Dijon Mustard
- ¼ cup Honey
- 2 tbsp Prepared Horseradish, drained
- 3 tbsp finely chopped fresh mint leaves
- Preheat grill to high.
- Brush chops on both sides with olive oil
- Season with salt and pepper
- Grill for 2 to 3 minutes on both sides for medium rare doneness.
- Whisk Glaze Ingredients together in a medium bowl to blend.
- Remove from grill and serve with the glaze for dipping.