In the late 80s and early 90s I used to go to a lot of cocktail parties in conjunction with my job. I remember that every now and then I was thrilled to be offered little tiny lamb chops. They were passed on a platter, and you just took one, held it like a lollipop and munched away. They were delicious, and surprisingly, not messy at all. This recipe is how I imagine they were prepared. I buy my lamb chops at Costco—they are good and more affordable than those at my grocery store. They are also a little bit (but not much) larger than those I was served at that long-ago party—and I don’t serve them as an appetizer—they are a centerpiece main course. For a light spring dinner, serve these with roasted red potatoes and asparagus.
Pan Fried Lamb Chops with Garlic and Herbs
8 lamb chops (buy a rack and cut into singles)
¼ cup olive oil, plus 2 tablespoons
1 teaspoon Dijon mustard
3 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons, fresh thyme, chopped
Freshly ground pepper
Whisk together the olive oil, mustard, garlic, rosemary and thyme. Dry the chops with a paper towel and lay them in a glass dish. Pour the oil mixture over and let marinate for a few hours in the refrigerator, turning occasionally.
Heat 2 tablespoons of olive oil in a large skillet. Remove the lamb chops from the marinade and salt and pepper them lightly on both sides. Sauté them for a minute or two on each side, until they have a nice brown outside, but are still pink inside.
Remove from the pan and serve immediately.