Herb and Garlic Lamb Chop Pops

I have been absolutely buzzing about sharing this recipe with all of you. Fall is (quickly) approaching, school is about to start back up, and as much as it seems like we had no free time during the summer, life gets CRAZY hectic once the routine starts up again. There is nothing that I love more on those nights than a meal that can be whipped up in minutes.

Minutes, I say? Yes. MINUTES. There is only five minutes worth of prep to this dish, and then ten minutes under the broiler. That’s it. Don’t assume that the short time spent means it’s short on flavour either.

This is one of the freshest, brightest tasting meals I make. The herbs spend enough time in the heat to blend together in sweet harmony, while the garlic loses just enough of its edge to really enjoy. The lemon juice gives the lamb a tart kiss that the herbs help to mellow out, and by cooking it under the broiler, the lamb itself has crisp, perfectly seasoned edges and a tender, medium cooked center.

Lamb is one of those meats that people either forget about, or are nervous about cooking. We’re so lucky here in Canada to have some incredible tasting lamb right in our backyard. I picked up a rack of super fresh Ontario raised lamb at Coppa’s. The best part was that they butchered a rack right there for me, making my job at home one step easier.

The key to this dish is using frenched lamb chops. The frenched style means the bone is still attached and cleaned, letting you grab the cooked lamb like a popsicle. Who doesn’t love food that comes with a handle! They can be a little tough to find already laid out in frenched chops, but when you see a rack of lamb, all you have to do is cut in between the bone to separate the chops. Super easy, and it will still be on the table within 20 minutes!

 I promise you, once you’ve made these, they’ll become one of your go-do dishes. No one will ever believe you when you tell them how easier they are either.

Once you’ve enjoyed these chops, make sure to visit http://www.lambrecipes.ca for tons of other incredible and versatile recipes featuring Ontario lamb.

Herb and Garlic Lamb Chop Pops

Yield: 8 lamb chops

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

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Ingredients

• 4 tbsp olive oil
• 4 tbsp lemon juice
• 10 garlic cloves, pressed or very finely minced
• 2 tsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh Italian parsley
• ½ tsp sea salt, plus more for seasoning
• 8 lamb chops, frenched

Instructions

1. Pre-heat your broiler on high with a rack one slot down from the top. Prep a broiling pan with foil covering the inside of the bottom (it just makes for easier clean-up).
2. Lightly season your lamb chops with freshly cracked sea salt on both sides.
3. Whisk together the olive oil and lemon juice in a tray large enough to place at least one lamb chop in. Whisk in the garlic, rosemary, parsley, and salt. Place the lamb chops into the marinade, flipping to coat both sides, then place them onto the broiling tray.
4. Once all the chops have been dipped in the marinade, use a spoon to scoop half of the marinade onto the tops of the chops. Place into the oven, under the broiler, for five minutes.
5. Take the pan out, flip the chops over, and scoop the remaining marinade onto the chops. Broil for 5 more minutes.
6. Let rest for two minutes before eating.

Disclaimer: This post is sponsored by the Ontario Sheep Marketing Agency and I have been compensated monetarily. All opinions, recipes, and images are my own.

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