Provençal Lamb Chops

Name: Provençal Lamb Chops
Yield: serves 4 to 6
Ingredients: 3 cloves garlic, finely chopped; 3 tablespoons olive oil; 1 tablespoon chopped fresh oregano; Grated zest and juice of 1 lemon; 12 (4-ounce) lamb rib chops, cut; 1 inch thick; Coarse salt and freshly ground black pepper

December 9, 2011

Lamb rib chops have a dandy handle (the rib bone), and are excellent served as lamb “lollipops” for delicious, but rather extravagant, hors d’oeuvres. As the ribs get closer to the neck and shoulder, the nugget of meat becomes smaller, perfect for hors d’oeuvres. The larger ones are best as a main course served with a knife and a fork. Loin lamb chops are cut from the loin and look more like miniature T-bone steaks, with a bit of the loin and tenderloin on either side, and take a little longer to cook, but may be substituted in this recipe.

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