Rack Of Lamb Or Chops - From Cole Ward, The Gourmet Butcher

Photo: Cole Ward - The Gourmet Butcher

Ingredients

FOR THE RACK OF LAMB:

Nice rack of lamb (at least 8 chops)

Salt and pepper

Rosemary

FOR THE CHOPS:

Chops (duh!)

Sumac or other Middle Eastern spice

Yogurt for dipping

Preparation

RACK OF LAMB – Cole style

Add a little oil to a really hot pan. Then sear the meat “presentation side” down first. Then sear the rest, and don’t forget the bottom.

Season with salt and pepper, sprinkle on a little rosemary and place into a 450 F oven. Yes, that hot!… with a piece of meat as choice as this, hot and quick’s the way to go. Re the oven temp… you can go up to 500 F but do not go lower than 425.

Roast till nearly done then for the last three minutes, drizzle the lamb with honey and sea salt. Should take about 8-10 minutes tops.

OR IF YOU PREFER CHOPS…

Another fun thing to do is cut the rack into individual chops, sprinkle with sumac or some other middle-eastern spice and just mark them on the grill, quickly. It’ll just take a minute or two per side. And then serve them as an appetizer, like little lollypops, with yogurt sauce for dipping. One bite.