Frenched rack of lamb or chops matinated in a Middle Eastern marinade that can be grilled, fried, or roasted and deliver a flavorful, juicy chop. It pairs well with roasted garlic seasoned fingerlings and asparagus or roasted carmelized carrots.
4 garlic cloves minced
1/2 t cumin
1/2 t cardamom
1/4 t red pepper flakes
3 T lime juice
2 T olive oil
1 t salt
1/2 t black pepper
1 rack of Frenched lamb chops (8 chops) Rack can either be marinted whole or cut into individual chops.¹
If roasting, preheat oven 450º F Foil covered baking pan. Medium rare(145º F) is recommended temperature for lamb chops or roasts
Whisk together garlic, cumin, cardamom, pepper flakes, lime juice, olive oil, salt, and pepper
Pour contents into Ziplock® sealable gallon bag and add rack or chops. Remove air from bag and marinate the lamb for 4 hours.
Remove lamb and grill, oven roast, or fry lamb.
If frying heat large fry pan with canola oil until very hot and cook the chops in batches. Medium rare is usually three minutes per side for chops.
For the rack of lamb, place rack fat side up and roast 15 minutes, rotate baking sheet and roast 10-15 minutes until internal temperature reaches 145º F . Remove and rest for 5 minutes.
Grill over medium heat also delivers delicious results.
- You can foil cover each of the bones for prettier finish. I don’t.