Lake Geneva Lamb Chops
This classic combination of garlic and cilantro can be used on seafood, chicken, and even a vegetable medley.
A rack of lamb is eight chops; you will need two racks
2 garlic cloves, chopped (garlic is a member of the lily family and is a cousin to leeks, chives, onions and shallots)
1 tablespoon Kosher salt
1 recipe of Chile-garlic chutney
Trim the rack of lamb and cut each rack in 4 portions 2-ribs per portion. Season the lamb with garlic and salt.
Heat up a skillet that is large enough to accommodate the lamb over medium high heat. Add the olive oil and add the lamb portions to the skillet to brown on all sides cover and reduce the heat to low for 4-5 minutes to cook to medium rare. Remove from the heat and let it rest a few minutes so the juices will redistribute, hold in the skillet until you are ready to serve. When you ready to serve, cut the double ribs and arrange them on each plate, garnish with the chutney and a sprig of cilantro.
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