Lamb Chops

Recipe from Standing Room Only (S.R.O.)

Adapted by Jonathan Reynolds

Updated February 9, 2017

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
About 30 minutes
Rating
4(608)
Comments
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When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. Roasting this rack of lamb whole makes it easier to cook it to your liking; using a meat thermometer is essential. Once cooked, slice into individual chops for an appetizer for up to 8 people (or cut into double chops to serve 4 as a main). If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves” for a whimsical look and a practical touch. If your guests don’t mind, they’ll have a built-in utensil — something like a lamb lollipop. —Jonathan Reynolds

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Ingredients

Yield:8 appetizer servings, 4 dinner servings

  • 1 rack (8 ribs) New Zealand baby lamb, trimmed of excess fat and Frenched by your butcher

  • Coarse sea salt and freshly ground black pepper

  • 1 cup extra-virgin olive oil

  • 3 cloves garlic, chopped

  • Leaves from 2 sprigs rosemary, chopped

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 36 milligrams cholesterol; 548 calories; 33 grams monosaturated fat; 4 grams polyunsaturated fat; 20 grams saturated fat; 60 grams fat; 178 milligrams sodium; 3 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.

  2. Step 2

    Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.

  3. Step 3

    Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)

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Ratings

4 out of 5
608 user ratings
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Comments

Wordsworth from Wadsworth

Save yourself calculation time and fuss: invest in a digital thermometer through that huge internet company in Seattle.

Find the correct temp for rare or medium or how you like it. When the thermometer sounds, pull the meat out!

I bought one, and it has saved prime cuts and made choice cuts near perfect. With the price of good meat nowadays, no home cook should be without one.

john

why do so very many lamb recipes call for rosemary. It seems to me that rosemary masks the delicate flavor of the lamb rather than complimenting it.. All that lamb needs is salt, pepper and garlic.

Andrea

Really need to indicate an estimated cooking time. I ended up over cooking the chops.

Rena

I’ve done this before on the grill with great success. It’s one of our favorites. But this time I didn’t want to deal with the grill so tried the stovetop grill pan. It worked very well and it was quite easy to keep the chops from getting overdone even though they did get nice grill marks. Of course the smokiness was missing but everyone enjoyed them a lot anyway. The peaches may be superfluous in this preparation since they were, of course, not smoky either. They were good but probably not needed. One guest suggested adding a bunch more mint to the sauce which I will do next time.

Isabel

We cooked till 130 with meat thermometer and it was still purple in some spots. I would say maybe cook even until 135/140

Vince

This is an easy and tasty recipe. Yes there’s a lot of oil but the best part is making a pasta dish with the leftover oil the rest of the week. You’re left with liquid gold from the lamb.

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Credits

Standing Room Only (S.R.O.)

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