Lamb Chops

Name: Lamb Chops
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 (1 1/4-lb.) racks of lamb (8 bones each); 2 tsp. kosher salt; 2 tsp. ground black pepper; 1 tsp. ground cumin; 6 Tbsp. olive oil, divided; 3/4 cup finely chopped tender herbs (such as parsley and cilantro); 3 Tbsp. nonpareil capers; 3 Tbsp. finely chopped dill pickles, plus 1/4 cup pickle brine (from 1 [16-oz.] jar); 3 Tbsp. finely chopped scallions, white and light green parts only (from 4 scallions); 1 Tbsp. finely chopped red Fresno chile (from 1 small chile); 2 garlic cloves, grated (about 1 tsp.)

fromsouthernliving.com www.southernliving.com/lamb-chops-11691983

These lamb chops, seasoned with black pepper and cumin and served with a punchy pickle-caper sauce, are a dinnertime crowd pleaser, especially for Easter gatherings.

45 min

American

Ingredients

Instructions

Preheat oven to 450°F.
Use a knife to scrape the ends of the lamb-rack bones clean, if desired. Stir together the salt, pepper, cumin, and 1 tablespoon oil in a small bowl. Place lamb on a foil-lined baking sheet; rub spice mixture all over meat. Turn the lamb racks so bones are pointing down.
Roast in preheated oven until a meat thermometer registers 125°F (for medium-rare), 20 to 23 minutes. Transfer to a cutting board; let rest 10 minutes.
Stir together herbs, capers, pickles, pickle brine, scallions, chile, garlic, and remaining 5 tablespoons olive oil in a small bowl. Slice the lamb in between the bones. Arrange lamb chops on a serving platter; top with Herby Pickle-Caper Relish.

Lamb Chops

Ingredients

Instructions

More from southernliving.com

King Ranch Chicken

Garlic Butter Chicken

Chocolate Milkshake

French 75

Dark 'N Stormy

Our Favorite Buttermilk Biscuits

Cheddar Cheese Biscuits

Croissant Breakfast Sandwiches