One doesn’t often think of lamb chops as hors d’oeuvres but, when properly frenched, rib chops can be served as finger food. This recipe comes from Chef Daniel Escarament of the yacht Cookie Monster.
The slight gaminess of the lamb demands some of the structure of a red wine. Pair it with a top-shelf vintage Brut Rosé Champagne; recommended Champagnes include Taittinger Comte de Champagne Rosé, Dom Pérignon Rosé or Pol Roger Réserve Rosé.
- 1/2 cup balsamic vinegar
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, crushed
- Salt and freshly ground black pepper
- 24 small baby lamb rib chops, frenched (ask your butcher to do this)
- Fresh rosemary sprigs, for garnish
- Mango chutney, for serving
In a large nonreactive bowl, combine the balsamic vinegar, olive oil, lemon juice, garlic, and salt and pepper. Add the lamb chops, turning to coat them with the marinade, cover, refrigerate, at least 2 hours, turning at least once. Discard the marinade.
Heat a large skillet over medium-high heat until hot. Add the lamb chops, in batches, and pan-sear until nicely browned on the outside but still pink within. Arrange the chops on a serving platter and cover loosely to keep warm. Pan-sear the remaining chops in the same manner.
To serve, garnish the platter with rosemary sprigs and serve with bowls of mango chutney, and napkins.