Probably the most important lesson I’ve learned with lamb preparations is that I love lamb, but I don’t really like lamb fat. If you buy a rack of lamb, you have to decide if you want to separate the chops and cook them whole. There’s nothing wrong with either preparation, in my case I separated them and butchered them down to remove as much fat as I could, and preserve the bones to make the miniature tomahawks. I was left with a little loin roast in the back that I added to it as well. The recipe isn’t complicated in the least, the technique is a little demanding and hands on, but it’s one worth knowing about. I’ll get into a little more in a later post, but suffice it to say that there’s an art to continuous basting like the folks on TV do it.
1. The hardest part is the butchery. Trim off fat to leave chops, clean the bones of any membrane. Don’t overtrim so that the chops don’t stay on the bones, though.
2. Salt and pepper. You could add some fresh rosemary and smashed garlic cloves to the cooking oil/fat while you’re basting.
3. Sear on high with a mixture of butter and neutral oil. Tilt your pan so that the fat gets away from the flame and doesn’t burn while you continuously spoon that fat over the meat as it’s cooking. Put some aromatics in the pool of oil/butter. Yes it does make a difference.
4. Flip the chops every few seconds until well-browned. Beware that there will be a size discrepancy in any rack like this, so the big ones take longer than the small ones. Flip smaller ones more frequently than larger ones.
5. Target temperature is about 125, if you go much higher they’ll be overdone. Let the chops rest on a wire rack, you can tent with foil to preserve the temperature.
If you’re serving a multi-course dinner, this is the last thing you’re going to cook. Sure, prep ahead of time, but these things cook in minutes. If you must add a sauce, consider a sweet sauce, either cherries, cranberries, mayhaw jelly, etc.