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Lamb Chops


One doesn't often think of lamb chops as hors d'oeuvres, but properly frenched rib chops do come with their own handles. (Ask your butcher to do this for you.) The combination of slightly sweet and sllightly sour flavors in this recipe suits it perfectly to dry yet slightly fruity Champagnes.

Champagne recommendation: Try a young vintage Champagne with this dish, like the taut and crisp 1995 Veuve Clicquot Ponsardin Reserve Brut.

American/New American
From chef Daniel Escarament of the yacht Cookie Monster
24 small baby lamb rib chops
1 tablespoon lemon juice
1/2 cup balsamic vinegar
1/3 cup olive oil
Salt and pepper to taste
2 cloves garlic, crushed
Mango chutney
Rosemary for garnish
Prepare marinade of lemon juice, balsamic vinegar, olive oil, garlic, salt and pepper. Marinate lamb chops, refrigerated, at least two hours. Discard the marinade. Pan-sear the lamb chops in a medium-hot skillet til nicely browned and pink inside. Arrange on platter. Garnish with rosemary. Serve with mango chutney.
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