Lamb chops, cut from a frenched rack of lamb, are a great appetizer. Not only do they cook in a couple of minutes, but they're also elegant finger food that impress most foodies. Although I've never met a lamb lollipop that I didn't like, my current favorite recipe is this Southwestern-inspired variation.
The lamb chops are coated in a thick paste-like chipotle and roasted garlic marinade. Since the resulting lamb is slightly fiery, I served it with a cooling homemade crema to counteract the heat. If you have access to an outdoor grill, definitely throw these chops on it; the charcoal will impart a delicious smokiness to the meat. Interested in the recipe? Keep reading.
2 chipotle chile peppers in adobo sauce, plus 2 tablespoons sauce from the can Serves 6 as an appetizer (2 each).
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
4 cloves of roasted garlic, mashed into a paste
3 tablespoons olive oil
Salt and freshly ground black pepper
12 lamb chops
Crema, optional, for serving
2 chipotle chile peppers in adobo sauce, plus 2 tablespoons sauce from the can
Serves 6 as an appetizer (2 each).