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Baby Lamb Chops With Cucumber-Mint Relish

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

12   Single baby rib lamb chops - frenched = (2 to 2 1/2 lbs)
1/2 cup 118mlExtra-virgin olive oil
5   Garlic cloves - minced
2 tablespoons 30mlMinced fresh rosemary
2 tablespoons 30mlMinced fresh mint
1 tablespoon 15mlLemon juice
2 teaspoons 10mlEmeril's Essence - see * Note
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
  Cucumber Mint Relish
2   Cucumbers - peeled, seeded, (large) and cut into small dice
  Salt - to taste
1/4 cup 15g / 0.5ozMinced red onion
1/4 cup 23g / 0.8ozMinced red bell pepper
1/4 cup 23g / 0.8ozMinced fresh mint
3 tablespoons 45mlRice wine vinegar
1 teaspoon 5mlMinced garlic
1   Jalapeņo - seeded, minced, = (abt 1 1/2 tspns)
1 1/2 teaspoons 7.5mlSugar

Recipe Instructions

Place the lamb chops in a baking dish. In a bowl combine the oil, garlic, rosemary, mint, lemon juice, Essence, salt, and pepper. Pour the marinade over the chops and turn well to coat on both sides. Let sit at room temperature for 30 minutes, or refrigerate, covered for up to 4 hours.

Place the chops in a flat layer on a broiler pan. Preheat the broiler and cook until medium-rare and brown on the outside, 2 to 3 minutes per side. Remove from the oven and serve with the Cucumber-Mint Relish. (Alternately, the chops can be grilled.)

Cucumber-Mint Relish: Place the diced cucumber in a fine mesh sieve set over a bowl. Lightly salt and let drain for 1 hour. Pat dry with paper towels and place in a clean bowl.

Add the remaining ingredients and toss to combine. Cover and refrigerate for 1 hour and up to 4 hours before serving. Stir well before serving.


Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E25) - from the TV FOOD - NETWORK"


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