Morning Sun

Lamb chop ‘lollipops’


Personal chef and caterer Katherine Louis Boucher knows how to turn lamb chops into luscious, Greekstyle “lollipop” appetizers. She says to offer guests napkins and stand back to watch the chops disappear.

Yield: 25 chops


1cup extra-virgin olive oil Minced zest and juice of 2 lemons, Meyer lemons preferred

2fresh jalapeños, halved, seeds removed, thinly sliced 2medium shallots, minced 8garlic cloves, peeled

1⁄4 cup fresh oregano

1⁄4 cup fresh Italian flat leaf parsley

5(from rib rack) lamb chops, at least 1inch at bone, ends scraped to clean them Kosher salt and freshly ground black pepper to taste Garnish: 1thinly sliced lemon, Meyer lemon preferred, and 1tablespoo­n chopped fresh Italian parsley

Cook’s notes: Use caution when working with fresh chiles; upon completion wash work surface thoroughly and do NOT touch face or eyes.


1: In a small bowl, combine olive oil, lemon zest and juice, jalapeños and shallots. On a cutting board, chop the garlic, oregano and 1⁄4 cup parsley until coarsely chopped; add to olive oil mixture.

2: Arrange the lamb chops in a nonreactiv­e baking dish; top with the marinade and turn to coat. Cover with plastic wrap and refrigerat­e for 3 hours.

3: Heat grill to medium-high. Season the lamb chops generously with salt and pepper. Grill until slightly charred, about 3minutes per side. Remove from grill and allow to rest 5minutes before serving. Garnish with thinly sliced lemons and parsley.

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