Frenched Lamb Chops

Frenched Lamb Chops and Aparagus and Baby Green Pea Spring Salad

“Frenching” or removing the meat from the bone end, adds a touch of elegance to these Frenched Lamb Chops.

Frenched Lamb Chops
Yield: 7 servings • Preparation: 20 minutes • Bake: 15 minutes • Cook: 2 minutes
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  1. 1 (7-bone) lamb rack, trimmed and frenched*
  2. 1 tablespoon plus 1 teaspoon olive oil, divided
  3. 1 tablespoon fresh thyme leaves
  4. ¼ teaspoon garlic salt
  5. ¼ teaspoon fresh ground pepper
  1. Preheat oven to 450°.
  2. Line a rimmed baking sheet with aluminum foil. Place lamb on pan, bone side down. Rub 1 tablespoon olive oil over meaty side of lamb. Sprinkle both sides evenly with thyme, garlic salt, and pepper, rubbing into meat.
  3. Roast for 15 minutes. Let rest for 15 minutes. (Meat will be very rare.)
  4. Using a sharp slicing knife, slice into individual chops, cutting between bones.
  5. Preheat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon olive oil. Sear lamb chops in hot oil for 1 to 2 minutes per side to brown meat (longer according to desired degree of doneness).
  6. Serve immediately.
  1. *To french lamb chops, remove membrane, and cut meat away from end of chop so that part of the bone is exposed. You can ask your butcher to do this for you.
TeaTime Magazine
 From TeaTime March/April 2015


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