Pepper-herb Lamb Finger Chops

Food & Recipes

Subscribe to Food & Recipes

More Menus

Related Recipes

Print
E-mail

By: Dana McCauley

Have finger bowls or hot towels on hand when serving these succulent hors d'oeuvres.

Ingredients

1/2 cup (125 mL) red pepper jelly

1/4 cup (50 mL) finely chopped fresh rosemary

4 cloves garlic, minced

4 thawed racks New Zealand lamb, each about 10 oz (300 g)

1 tsp (5 mL) salt

Preparation

In a small heatproof bowl or measuring cup, combine red pepper jelly, rosemary and garlic. Heat in microwave until molten, about 30 seconds. Stir until well combined. Reserve.

Using a sharp, heavy knife, cut racks of lamb into individual chops. Brush chops all over with red pepper jelly mixture. Sprinkle evenly with salt. Place on a foil-lined, greased rimmed baking sheet or broiling pan.

Preheat broiler and raise oven rack to about 4 in (10 cm) below the element. Place pan in oven and broil chops, turning once, 4 to 5 minutes for medium-rare cooked meat or 7 to 8 minutes for medium-well. Chops can also be grilled.

Arrange on a platter with bones pointing up or out so that chops can be easily grasped.

Makes 32 servings.

Serving(s): 32

Nutritional Information
Per Serving: about
Calories	52
Fat (total)	2 g
Carbohydrate	4 g
Protein	6 g

Also in this menu:

Countdown coffee table buffet

Print
E-mail

Newest Recipes

Pineapple-Baked Ham with Thai Flavours

Give a twist to the tried-and-true combo of ham and pineapple with this Thai-inspired version.
Ham-Style Smoked Pork Shoulder

Smoked pork shoulder is processed just like ham and can be prepared in similar ways. An inexpensive...
Baked Ham Hock and Beans

Just as it does for a traditional pea soup, a ham hock added to a pot of baking beans adds great...
Seafood Pie

If you're entertaining this St. Patrick's Day, these seafood pies will be a hit. They're easy to...