Lamb Chop Lollipops with a Sherry Vinaigrette Salad

These lamb chops are THE BEST I HAVE EVER HAD. Ohh yes, they are amazing.

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I grew up eating a lot of lamb chops, and always with the bright neon green artificial jelly that you knew was so bad but oh so good at the same time. I love lamb chops! They are pure comfort food.

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Several months ago, Casey and I went over to our friends Katie and Daniel’s apartment for dinner and Daniel made these lamb chops. I called him when Casey and I had a craving and he told me how I could replicate the deliciousness that we experienced over at their place.

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I was NOT disappointed.

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Holy crap these are great! And don’t get me wrong, my mom’s are darn great too, But these just take it to the next level of umami happiness.

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Oh we still will be eating our lamb chops with delicious mint jelly, but say goodbye to artificial green and added sugars. And say hello to this baby (I found it at Whole Foods). Not only does this recipe call for serving with the mint jelly, you also rub the chops in the jelly beforehand which creates a beautiful caramelized crust before popping them into the oven.

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Casey and I went to an amazing butcher shop in the West loop on Saturday to buy the chops, and they were outstanding quality. Quality is SUPER important for this recipe because it uses very simple ingredients. We decided it would be nice to have a big, beautiful salad on the side so we also went to this incredible produce shop (also in the West loop). I wanted a light salad dressing and I remembered I had some leftover sherry vinegar from a veal chop recipe I made way back, so I whipped up a simple sherry vinaigrette and it turned out amazing.

Lamb Chop Lollipops

Serves 2 (4 lollipops each)


8 lamb chop lollipops (lamb rib chops, sliced super thin)

extra virgin olive oil, to taste

Rosebud Farm mint jelly (or any will work, but may not be as tasty)

Minced garlic (about half a head), to taste (I used a garlic press)

Kosher salt

Freshly ground black pepper

Fresh rosemary (about 3-4 stalks), chopped

Preheat oven to 400.

Lay chops down flat on a cutting board. With fingers and pressing into the chop, coat each side with (in the following order): mint jelly (just about 2 tbsp), olive oil (liberally), garlic (liberally), rosemary (liberally). Top each side with kosher salt and freshly ground pepper. Let sit for a few minutes.

Heat ovenproof non-stick skillet over high heat. Cook chops 1.5 minutes per side, until golden brown with a caramelized crust beginning to form. Move skillet to the oven and cook for 5-8 minutes (depending on thickness of chop). Serve with mint jelly.

Sherry Vinaigrette Salad

Serves 2-3


Chopped romaine (1/2 big head)

1 bell pepper, chopped

1/4 big cucumber, peeled and chopped

1/2 avocado, chopped

Shaved parmigiano reggiano

2 tbsp sherry vinegar

1/2 tsp dijon mustard

kosher salt and freshly ground black pepper, to taste

6 tbsp extra virgin olive oil

Chop all vegetables and place in big salad bowl. Toss to mix.

In small mixing bowl, whisk together sherry vinegar, dijon, and salt and pepper. Slowly whisk in oil. Taste and adjust seasonings. Toss salad with dressing and distribute among bowls to serve. Top with fresh ground pepper and parmigiano reggiano shavings.


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