Whenever I purchase lamb racks for grilled lamb chops I always prefer to buy the Australian Lamb. Australian lamb has a less gamy flavor and a lot larger loin than the New Zealand or Colorado lamb. If you want to prepare lamb chops for a cocktail party you will need to use the New Zealand lamb rack because the smaller loin and bones make them easy to eat while standing and your guest will be able to use one hand.
2 tablespoons Extra Virgin Olive Oil
2 teaspoons chopped fresh garlic
2 cups panko bread crumbs
1 tablespoon honey
2 Tablespoons chopped fresh sage
1/4 grated Parmesan cheese
kosher salt and fresh ground black pepper
Heat the olive oil in a skillet over medium high heat. Place the garlic in the skillet and stir until lightly toasted. Add the breadcrumbs and toss until they are toasted and lightly golden, about 4-5 minutes. Add the honey and stir to incorporate.
Toss in the fresh sage,
Add the Parmesan cheese and remove from stove. Season with salt and pepper. Spread the mixture out on a platter in order to cool.
Serves 4 people
8 Lamb Australian Lamb chops, about 6 ounces each
Kosher Salt and freshly ground black pepper
4 tablespoons Extra Virgin Olive Oil
3/4 cup Dijon Mustard
Preheat the oven to 350 degrees. Rub the Lamb chops with the olive oil. Season generously with salt and pepper. Preheat a heavy cast iron skillet over medium heat. Sear the lamb chops evenly on all sides in small batches. Remove from the pan and drain on paper towels. Let rest and cool for about 10 minutes.
With a pastry brush or spoon spread the Dijon mustard over the lamb chops.
Roll the lamb chop in the Sage breadcrumb mixture and pat down with your hand. Place on a pan with the meat side facing up in a 350 degree preheated oven and roast for 15-20 minutes or until the internal temperature reaches 110 degrees for medium rare or 120-125 degrees fore medium well. Remove from oven and let rest for 5 minutes before slicing and serving.
Of course I served the lamb with freshly baked four cheese Macaroni and cheese.