Dijon Rosemary Lamb Lolli-Chops

Author: Canadian Living

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

Ingredients

  • 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

Method

Trim 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

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dijon Rosemary Lamb Lolli-Chops

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