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42 Baby Lamb Chops (6 Racks)
Meat & Poultry Entrees / Fine Dining
Trim excess cap fat, silver skin, and sinew from 6 racks of baby lamb. French the rib bones by scraping away intercostal meat and membrane to expose clean white bone ends.
In a stainless steel mixing bowl, blend 2 Tbsp. RC Roasted Garlic Base, 2 Tbsp. Dijon mustard, and 1 Tbsp. minced fresh rosemary until a smooth paste forms. Slather the garlic-mustard rub evenly over all surfaces of the Frenched lamb racks. Cover and marinate under refrigeration for at least 1 to 2 hours.
Arrange marinated whole racks in a roasting pan fat-side up. Roast in a preheated 350°F convection oven for 18 to 22 minutes until internal probe thermometer reads 140°F–145°F (Medium-Rare to Medium). Rest 8 minutes before slicing into individual chops between the bones.
Alternatively, slice marinated racks between bones into 42 individual lollipops. Heat a heavy cast-iron skillet or griddle over high heat with a splash of olive oil. Sear individual chops briskly for 2 to 3 minutes per side until deeply caramelized and 145°F internal temperature is reached.
Arrange warm baby lamb chops interlocked on dinner plates, or serve as pass-around cocktail "lollipop" appetizers with a mint demi-glace drizzle or red wine reduction.
Garlic Base Crust Advantage: Blending Dijon mustard with RC Roasted Garlic Base creates a sticky, savory emulsion that adheres to the meat during high-heat searing, eliminating raw garlic bitterness and forming a rich, golden savory crust.
Frenching Technique Tip: Wrap exposed, Frenched rib bones tightly in small strips of aluminum foil prior to oven roasting to prevent bone charring and maintain an attractive white presentation.
Versatile Banquet Yield: Serves 6 full dinner entree portions (7 chops per person) or up to 42 high-end pass-around hors d'oeuvres for catered cocktail receptions.
