If you’re looking to shake up your weekly dinner rotation, lamb is an excellent place to start. Lamb is the red meat that is sadly forgotten about all too often, but don’t worry – we’re here to remind you about its blissful tenderness and delectable taste.
Some people say that a great wedding is defined by a top-shelf open bar, dazzling centerpieces, gorgeous flower arrangements, or an energetic live band that can nail tracks from the Temptations just before transitioning over to the latest Bruno Mars single. Those are all wonderful things, but the fact of the matter is that no party is complete without a proper cocktail hour, and no cocktail hour is complete without exceptional lamb chops.
Here, we offer the finest cuts of lamb – vegetarian-fed, free of antibiotics and hormones, and always humanely and pasture-raised. And, naturally, we only offer the best in fresh herbs and aromatics, helping you to perfectly accent lamb dishes of all kinds, shapes, and sizes.
Whether it’s an anniversary celebration at home, or a just-because dinner on a Tuesday night with friends, lamb chops make for the perfect meal. That goes for all seasons, as well. Enjoy the warmth of the kitchen as your lamb chops cook in the oven in the colder months. In the summer, just be sure to dial the thermostat down just a tad.
If you’ve never made lamb chops, you’ll be stunned at how unbelievably easy they are to prepare using our recipe:
2 racks of lamb, frenched
1/2 cup extra virgin olive oil
4 tablespoons fresh rosemary
4 teaspoons fresh thyme leaves
14-16 garlic cloves
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Place garlic, extra virgin olive oil, rosemary, and thyme in a food processor or blender and process until finely chopped. Season the lamb racks with salt and pepper, then rub the lamb with the oil on all sides. Place lamb – fat side up – on rimmed baking sheet and let stand for 30 minutes.
Preheat oven to 450° and roast lamb in the middle of the oven for 15 minutes. Then, turn the racks and roast for ten minutes, to achieve medium-rare doneness. For medium, allow additional five minutes.
Transfer racks to carving board and let rest for approximately 10 minutes. Carve the racks by slicing between bones. Transfer to plates and serve.
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