Lamb rib chops are ideal as finger food because they come with built-in handles. Frozen frenched lamb racks are readily available, or ask your butcher to french them, meaning the chine bone (or backbone) and fatty layer are removed and the bones scraped clean.
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
- 4 racks of lamb (2-3/4 lb/1.375 kg total)
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic minced
- 1 1/2 teaspoon crushed fennel seeds
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup Dijon mustard
- 1 tablespoon lemon juice
MethodTrim any fat off lamb; scrape bones to remove any bits of meat.
In small bowl, combine rosemary, oil, garlic, fennel seed, salt and pepper; rub over lamb, avoiding exposed bones. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.)
In small bowl, combine mustard with lemon juice; spread on meaty side of lamb, avoiding bones.
Roast lamb, meaty side up, on foil-lined baking sheet in 450°F (230°C) oven until medium-rare and meat thermometer inserted in centre registers 145°F (63°C), about 20 minutes. Transfer to carving board and tent with foil; let stand for 10 minutes before slicing between bones into chops.
Nutritional facts Per piece: about
- Sodium 90 mg
- Protein 5 g
- Calories 43.0
- Total fat 3 g
- Potassium 34 mg
- Cholesterol 16 mg
- Saturated fat 1 g
- Total carbohydrate trace
- Iron 3.0
- Calcium 1.0