Cooking In Everyday English – Lamb Lollipops with Cherry Peppers

“Lamb is so delicious on its own, and the simple rub of rosemary, garlic, lemon zest, and fennel seeds is the perfect complement to the chops. This recipe is fast and totally impressive. Pickled cherry peppers and a bit of their juice add an explosion of the mouth-watering flavor.”

Lamb rib chops, 12 (about 2 lb.)

Kosher salt, ½ tsp.

Freshly ground black pepper, ½ tsp.

Fresh rosemary, 2 Tbsp. chopped

Lemon zest, 1 Tbsp.

Garlic, 3 cloves coarsely chopped

Fennel seeds, 1 Tbsp.

Extra virgin olive oil, 3 Tbsp., divided

Jarred sweet cherry peppers, 8 stemmed and coarsely chopped

Shallots, 2 Tbsp. thinly sliced

Juice from jar of cherry peppers, 3 Tbsp.

Fresh flat-leaf parsley, 3 Tbsp. chopped

1. Place 1 chop between 2 sheets of plastic wrap, and flatten to 1/2 –inch thickness, holding the bone while you pound and using a rolling pin or flat side of a meat mallet. Repeat procedure with remaining chops. Place chops in a 13 x 9-inch baking dish. Sprinkle with salt and pepper.

2. Crush together rosemary, next 3 ingredients, and 1 Tbsp. oil using a mortar and pestle. Stir in 1 Tbsp. oil. Spread paste over chops. Cover and let stand at room temperature 30 minutes or chill up to 3 hours.

3. Cook chops, in 2 batches, in 1 ½ tsp. hot oil (per batch) in a large skillet over medium-high heat 2 to 3 minutes on each side (medium-rare) or to desired degree of doneness. Transfer to a serving dish.

4. Add peppers and shallots to hot droppings in skillet, and sauté 1 minute. Add juice from peppers, and cook 1 minute. Pour sauce over chops, and sprinkle with parsley. Serve immediately.

4 servings

© Todd English 2011

from The Olives Table