Imagining foods that were ideal in spring brought F&W Editorial director Dana Cowin straight to lamb chops. The night of her wedding event chef Tom Colicchio served the smallest of small chops, pretty and fragile in flavor, magnificently pink. Everyone got 2 with morels and asparagus.
Delicious, Quick Side Cuisine
More Fantastic Lamb Recipes
How to Make It.
Preheat the oven to 350 °. Season the lamb racks with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon of the olive oil till sparkling. Include 1 of the lamb racks and cook over moderately high heat till browned all over, about 10 minutes. Transfer the lamb to a platter and brown the other rack. Return both of the lamb racks to the skillet with the ribs pointing up. Rub each rack with 3 of the garlic cloves and 1/2 tablespoon of the butter and tuck the thyme sprigs beneath. Roast the lamb 10 minutes for medium uncommon, or until an instant-read thermometer placed in the center of the meat signs up 130 °. Transfer the lamb to a cutting board, cover loosely and let stand for 10 minutes prior to slicing.
Meanwhile, put off the fat in the skillet and discard the thyme, then set the frying pan over high heat. Add the veal stock and simmer, scraping up any browned bits on the bottom. Mash the remaining 2 garlic cloves and include them to the skillet with the chopped tomatoes; cook until a little thickened, about 5 minutes. Lower the heat to low and whisk in the remaining 3 tablespoons of olive oil and 1 tablespoon of butter. Season with salt and pepper and keep warm.
Cut the lamb into double chops between the ribs and serve with the tomato jus and roasted tomatoes.
A rich veal stock is readily available at specialty food shops, and a duck and veal demiglace can be purchased from D’Artagnan (800-327-8246).