We sometimes serve “Lamb Pops” for catered events. They are a fantastic appetizer, which are pre-portioned and neat to eat. We “french” the petite lamb chops creating a dollop of delicious, tender lamb meat on the tip of the rib bone. Guest can easily snatch a bone from the serving tray or buffet, and neatly eat the mouth-watering lamb, with no fuss. Refused bones are biodegradable, and good for our earth.
Here is an excellent recipe for Lamb Chops in Red Wine.
INGREDIENTS:
6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
2 Tablespoons butter
2 Tablespoons olive oil
1/2 cup dry red wine
1 tsp. dried thyme
2 Tablespoons chopped fresh parsley
Season chops on both sides with salt and pepper. Heat a large frying pan, melting butter. Add olive oil. Over medium heat, fry chops about 3 minutes, turning once and cooking another 2 minutes. Remove chops to platter, covering with foil tent. Add wine and thyme to pan, scrapping up the brown bits from the bottom of the pan. Continue cooking until sauce is reduced to about 2 tablespoons, about 2 minutes. Add parsley. Serve chops immediately with a generous drizzle of wine sauce.
Chef’s Note: This recipe also works well for sirloin lamb brochettes. Delicious with a Pinot Noir. You can use the same wine for the recipe, drink a little while your cooking…and save a little to enjoy with the lamb.
