When the kids ask you what’s for dinner, tell them lollipops. Watch the confused, somewhat disbelieving, yet slightly hopeful expressions register on their faces. Lollipops? Nah, she’s kidding. Yes, lollipops. My favorite ones. They start to look at each other with smirks on their faces and discuss my craziness amongst themselves. My 5 year old, Jeremy looks at my 8 year old, Jake. She’s not really giving us lollipops for dinner, is she? No way. As the oldest, he knows me better by now. Jarrett, my 2 year old is very excited. I love lollipops!
I serve the lamb chops alongside risotto. The boys love parmesan risotto. They literally gobble them up, exclaiming this is the best steak they’ve ever had. Steak, lamb, whatever. It’s all semantics with kids! I taste one myself. Naturally buttery and intensely amazing flavors hit my palate. So simple, yet so good.
We tend to think of lamb chops as food we eat at restaurants or on special occasions. We don’t often prepare them at home but, we should. Lamb chops are a fantastic main dish as well as an absolutely stunning appetizer for entertaining. They are also extremely simple to prepare. I often buy racks of lamb at Costco. They are very reasonably priced there and are “frenched” which means, most of the fat is cut off of the bone and they are ready to season, cook and eat. This recipe is a slight adaptation of Giada De Laurentiis’ Grilled Lamb Chops. I used a bit more of the garlic and thyme. I also used hot sauce instead of cayenne pepper since although I think I have it, I just couldn’t find it in the moment. Also, the liquid hot sauce allowed me to reduce the olive oil and still have a nice marinade for the chops.
- 6 large garlic cloves, minced
- 2 sprigs fresh rosemary, leaves pulled of of stem and minced
- 6 sprigs fresh thyme, leaves pulled off of stem and minced
- 1 teaspoon hot sauce
- kosher salt to taste (I used about 1 teaspoon)
- 1 tablespoon extra-virgin olive oil
- 2 racks of lamb (about 8 chops each), frenched and cut evenly between the bones
- Combine all ingredients together except the lamb to create the marinade
- Place the lamb chops in a 9X13 baking dish
- Brush the marinade all over the lamb chops
- Cover with saran wrap and place in refrigerator for at least 1 hour
- Remove lamb from refrigerator for about 15-20 minutes to allow to come to room temperature
- Heat up grill pan or grill (make sure it is hot)
- Add the chops and sear them for 2 minutes, change angle for criss-cross pattern and sear for another 2 minutes. Flip over and repeat.
- Remove and cover lamb with tin foil for a few minutes so it can rest and finish cooking (these times will render the meat slightly above medium. You can reduce or increase the times for desired doneness)