Baby Lamb Chops with Mint Yogurt Dipping Sauce
- For the lamb chops:
- 3 tablespoons cooking oil
- 1 rack of lamb (choose the smallest racks possible) Frenched and cleaned
- Salt and freshly ground black pepper
- For the yogurt:
- 1 cup plain yogurt
- 1 lime, juiced
- 3 cloves garlic
- 1 cup fresh mint leaves, plus extra for garnish
- 1/4 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon paprika
DirectionsFor the lamb chops:
Preheat oven to 350 degrees F.
Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
For the yogurt:
Chef's Note 1: The racks can be seared off ahead of time, chilled and later placed in the oven to finish cooking.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Jill Davie
Recipe courtesy of Rachael Ray
Recipe courtesy of Bobby Flay