I was prepared to grill loin lamb chops yesterday to go with roasted onion and rosemary laden baby new potatoes, but only found Racks of Lamb. I love racks but wasn't in the mood for cooking them and really wanted to grill chops since it's so hot right now.
I pulled together this simple preparation after looking at what I had on hand and it turned out
well and was really delicious so I wanted to share it.
Set 2 Racks of Lambs (Serves 4 people, 4 chops each) on a paper towel lined dish in order to absorb excess juices. Preheat oven to 350. Heat an oven proof skillet over medium heat. Salt and Pepper the fat side and place the racks in the pan, fat side down. Sear for about 5-7 minutes. While it is cooking, rough cut Fresh Rosemary and thinly slice 1 Shallot, then cut the slices into quarters. When the lamb releases from the pan, it will be easy to lift. Turn them both over, now fat side up, and add additional Salt and Pepper and the Shallots and Rosemary. Place in the hot over for 20 minutes or so depending on their size and your done-ness. I like lamb to be just medium, no more, no less. You can tell the done-ness by pressing the meat. It will stiffen up as it cooks so if it's really wiggly, it's more likely rare to medium rare. Best to check it a few times than to have it over done because it can become dry.
When it's to your liking, remove from the oven and lightly cover the pan with a piece of foil being sure NOT to secure it tightly. This will allow the meat to rest and retain the juices when carved. After about 5-7 minutes, carve between each bone resulting in 8 chops per rack. Enjoy with roasted onion and laden baby new potatoes. The rosemary is optional!