Lamb Rib Chops with Parsley and Mint SauceThese
Lamb rib chops are tender morsels that only need a few minutes over a flame to crisp up before they’re done. Sear the chops in a cast iron pan, or on a grill, or under a broiler. They just might be one of the easiest cuts of lamb to cook and the meat is reliably juicy and flavorful. There’s no need to worry about a marinade, the meat has so much flavor on its own. This recipe serves the lamb with a fresh herb sauce that provides any extra flavor the delicate chops might need. Take time to finely chop and mix the sauce by hand. The chunky texture and fresh flavor taste better that way, instead of being whirred up in a blender. Don’t bother serving knives; the best way get all the tender meat and crispy fat off the bone is to eat with your hands and gnaw away. Servings: Three to four. Plan for at least two chops, probably more, per person. Time in the Kitchen: Thirty minutes Ingredients: