Prep time 5 min marinate time 30 minutes cook time 6 min
Nothing compares to little fall-off-the bone morsels of baby lamb chops simply seasoned with garlic, rosemary and a squeeze of lemon juice.
When Marcelle was posted in Cyprus for four years, we very often spent glorious sunny Sundays in family style restaurants overlooking the Mediteranean. What was really memorable about those outings was being surrounded by the rich aroma of lamb being griiled.
If meat is on your menu, then you can’t go wrong with lamb and if speed is what you are after a succulent rack of lamb is hard to beat.
Now I am sure if you Googled lamb rack recipes you will find countless variation of “herb encrusted breadcrumb” ideas and god forbid some that call for shaved parmesan cheese. Just ignore the lot of them. It is sacrilegious to pollute the natural taste of these delicate little gems of meat with all that rubbish just to try to be fancy. All you need is some fresh garlic, generous quanities of rosemary or thyme (or both) and a squeeze of lemon juice once they are cooked to take a little off the fattiness.
What you need (for two)
6-8 baby lamb chops
4-5 sliced garlic cloves
A small handfull of Rosemary or Thyme or mix of both.
Salt and pepper.
What to do
Cut up the rack in single ribs.
Put the ribs, garlic, herbs salt and pepper in a small plastic bag and marinate for 30 minutes.
Grill ribs for 3 minutes each side, serve with a squeeze of lemon.
Serve with a lemon tahini or mint yoghurt sauce.
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