Baby Lamb Chops with Cucumber-Mint Relish

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Rated 5 stars out of 5
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Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
Makes 12 chops, about 4 servin
Level:
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Ingredients

  • 12 single baby rib lamb chops, frenched (about 2 to 2 1/2 pounds)
  • 1/2 cup extra virgin olive oil
  • 5 cloves garlic, minced
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh mint
  • 1 tablespoon lemon juice
  • 2 teaspoons Essence, recipe follows
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Cucumber Mint Relish, recipe follows

Directions

Place the lamb chops in a baking dish. In a bowl combine the oil, garlic, rosemary, mint, lemon juice, Essence, salt, and pepper. Pour the marinade over the chops and turn well to coat on both sides. Let sit at room temperature for 30 minutes, or refrigerate, covered for up to 4 hours.

Place the chops in a flat layer on a broiler pan. Preheat the broiler and cook until medium-rare and brown on the outside, 2 to 3 minutes per side. Remove from the oven and serve with the Cucumber-Mint Relish. (Alternately, the chops can be grilled.)

Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Cucumber-Mint Relish:

  • 2 large cucumbers, peeled, seeded and cut into small dice
  • Salt
  • 1/4 cup minced red onion
  • 1/4 cup red bell pepper
  • 1/4 cup minced fresh mint
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 jalapeno, seeded and minced (about 1 1/2 teaspoons)
  • 1 1/2 teaspoons sugar

Place the diced cucumber in a fine mesh sieve set over a bowl. Lightly salt and let drain for 1 hour. Pat dry with paper towels and place in a clean bowl.

Add the remaining ingredients and toss to combine. Cover and refrigerate for 1 hour and up to 4 hours before serving. Stir well before serving.

Yield: 2 cups

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Newest Ratings and Reviews

Read all 10 reviews

  • on April 02, 2007

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    This recipe was my first foray into lamb, and everyone just loved it. The cucumber mint relish is a perfect compliment to the lamb, and is something I've made over and over again to serve with anything and everything I could think of. This recipe is one I use over and over again, and now so do my friends.

    people found this review Helpful.
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  • on March 21, 2007

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    Im a brand new cook, really amateur. I watch food tv daily, and I wanted to make a dinner for my wife. I picked this one and wow, we love it. I also made sara moulton's garlic mashed potatoes and sauteed broccoli with it.

    people found this review Helpful.
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  • on October 19, 2006

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    I tried this recipe with a lamb roast and grilled it on the BBQ. Talk about kicking it up a notch!!! This was just one of the most yummy things I've ever eaten. If you like lamb, this recipe CAN'T LOSE!!!!

    people found this review Helpful.
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