Cooking – Lamb Chops: Love Us Some Lollipops!

We opted out of the traditional Wisconsin Friday night fish fry for a small rack of lamb chops, sauteed pea shoots and 3 cheese mac n cheese infused with pulled pork. We didn’t forgo the traditional Friday night Old Fashion drinks, however.

We love cooking a rack of lamb chops from time to time. Whenever ALDI has them in stock, we buy a few racks and put them in the freezer for occasions when we want something a little different, light and tasty.

Friday night was one of those occasions.

We’ve cooked lamb chops a few different ways. Broil the rack intact. Grill them intact. Cut individual lollipops and either broil or grill them. We’ve seasoned them multiple ways too.

This Friday we used a Sam The Cooking guy recipe…almost. Sam alters the recipes he gets to suit his taste and we do the same to his recipes. The only difference this time was the method of cooking. Sam grilled his chops, we broiled ours at 450 degrees F.

The recipe is quite simple and quick. Start by preheating your oven to 450 degrees F and preparing the rack for cooking. Dab as much moisture off the rack as possible with a paper towel.

Our little rack of lamb just out of the package after thawing in the fridge overnight and through the day while at work.
Dab off as much moisture as possible prior to seasoning.

Cut into individual lollipops of lamb. Coat both sides of each chop with olive oil, salt and pepper to taste.

Our lollipops ready for seasoning.
Our seasoned chops transferred from plate to a foil lined baking pan.

Bake the seasoned lollipops at 450 degrees F for 10 minutes and remove from the oven.

While the chops are baking, mix what I call a 7 ingredient slather. Sam calls it a chimichurri. I didn’t know what that meant, so I Goggled it, of course.

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian and Uruguayan cuisines,[1] the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

Our chimichurri consisted of about 2 tablespoons of finely chopped parsley and mint from our herb garden, 1 tablespoon hot pepper flakes, plus 2 cloves of pressed organic garlic and 1/2 cup organic extra virgin olive oil.

Our chimichurri ready for the chops.
Baked chops waiting to be slathered with chimichurri.
Chimichurri slathered lamb lollipops! Yum!
The 20 degree overnight temps last week took care of any more pea pods growing, so we cut the shoots and sauteed them!
Our wilted pea shoots seasoned with salt, pepper and ground garlic.

Published by R Dub's Rub

Conversational BLOG writer and contributing writer for LocaLeben magazine. My BLOG entries represent observations that intrigue, amuse, inspire or stimulate my appetite.

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