Porterville Recorder

Shower Dad with culinary love


Whip up a meal that Dad is sure to enjoy for Father’s Day! Some “kids” may be quick to think steaks or chicken when considerin­g grilled fare, and these foods certainly can be delicious offerings. However, juicy and flavorful lamb also tastes great when cooked on the grill. This recipe from “Jon Bonnell’s Texas Favorites” (Gibbs Smith) can be eaten by hand right off the bone when tailgating with Dad or served more traditiona­lly at home with the family.

Lamb Chop Lollipops with Jalapeño Mustard

Serves 6-8

2 frenched* racks of lamb (8 bones each)

1 sprig fresh rosemary

2 tablespoon­s Chinese hot mustard

3 cloves garlic, minced

11⁄2 teaspoons kosher salt

1⁄2 teaspoon freshly ground black pepper

2 tablespoon­s olive oil

Jalapeño Mustard

1 sprig fresh rosemary

8 tablespoon­s Dijon mustard

1 fresh jalapeño, seeded and diced

Juice of 1 lemon

* Frenched refers to meat cut away to expose part of the bone.

Rinse the racks of lamb lightly under cold water. Pat dry with paper towels, then cut into individual chops by cutting between the bones. Strip the rosemary leaves from the stem and chop; discard the stem. Combine the hot mustard with the garlic, salt, pepper, oil, and half of the chopped rosemary. Rub the lamb chops with this mixture and let them marinate in the fridge for 2 hours before grilling. Grill or broil the lamb chops quickly to desired doneness. Serve hot with Jalapeño Mustard as a dipping sauce.

For the Jalapeño Mustard: Strip the rosemary leaves from the stem and chop; discard the stem. Combine the rosemary with the Dijon mustard, jalapeño, and lemon juice.

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