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.
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.