Did you know that lamb is the oldest domesticated meat human beings eat? Lamb is meat from sheep that are less than one year old, which is why it so tender and sweet. When purchasing lamb, look for firm flesh that is evenly marbled with flecks of fat. Loin chops and rib chops are the most tender. Use fresh lamb within 3-4 days, or wrap it well and freeze up to 6 months.
Chops that are about 1" thick will take 7-11 minutes to broil to medium rare (145 degrees F). If you prefer medium doneness (160 degrees F), cook the chops for 9-14 minutes, turning once.
Since chops are very rich, serving them with mint jelly helps to cut that richness and adds another layer of flavor. I love this main dish, with the sweet and tender lamb surrounded with brightly colored red bell peppers and sugar snap peas. Serve this main dish with a beautiful gelatin salad and some easy rolls. For dessert, this elegant meal demands a special (but easy!) sweet, creamy chocolate pie.
Spring Lamb Menu
- Red Pepper Roasted Lamb Chops
Marjoram and mint jelly combine for a delicious glaze on tender lamb chops and crisp-tender vegetables. This dish is so beautiful, and good for you too. - Golden Honey Rolls
These easy yeast rolls need no kneading! Their flavor is just spectacular, and the texture is perfect. - Carrot Pineapple Salad
Make this beautiful salad ahead of time, and cut into squares to serve. The combination of shredded carrots and sweet pineapple is really delicious. - Updated Chocolate Mousse Pie
Make this creamy, perfect chocolate mousse pie ahead of time, then serve it topped with a bit of whipped cream.
