The Clay Corner Recipes : Lamb Lollipops

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LAMB LOLIPOPS

Trim and "French" your Rack of Lamb (or have the butcher do it) then slice into individual chops.
For each rack, make a mixture of:
2 tablespoons chopped fresh Rosemary
2 tablespoons chopped fresh Thyme
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
2 tablespoons olive oil
1 tsp lemon zest (optional)
Rub the mixture all over the chops on both sides about 2 - 3 hours before cooking. Light your grill and cook on a hot fire until cooked to your liking - rare to medium rare is best and it doesn't take long!
Count on 3 chops per person for average appetites. For large parties, arrange on one of our many serving platters with bone sides up and criss-crossed for a mouth-watering display! (But they won't last long!)

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