Recipe provided by | RUSTIC JOYFUL FOOD
INGREDIENTS
2 pounds or 2 4-5 bone racks of American lamb
Salt and pepper to taste
1/2 cup melted butter
1 garlic clove, finely minced
1/2 teaspoon black pepper
1/4 cup chopped flat leaf parsley
1/2 cup hot sauce
BLUE CHEESE & CELERY SALAD
2 cups thinly sliced celery
1/2 cup chopped flat leaf parsley
Juice of half a lemon
2-3 tablespoons olive oil
1/4-1/2 cup blue cheese crumbles
Salt and pepper to taste
Gently mix all ingredients. Best served immediately.
DIRECTIONS
Allow lamb chops to come to room temperature, roughly 1 hour on the counter. Preheat oven to 475°F. Line a baking sheet with foil or parchment. Season lamb on both sides with salt and pepper, and place on the baking sheet. Mix melted butter, garlic, pepper, parsley, and hot sauce. Spoon half the prepared buffalo sauce over the lamb chops and roast at 475° for 12-16 minutes*. For the final 2 minutes of cooking, switch your oven setting over to broil to crisp the top of the lamb. This will yield a medium rare lamb. Allow lamb to rest 5-10 minutes before slicing. While the lamb is resting, assemble the salad.
*If chops are on the smaller side, roast 12 minutes plus 2 minutes under the broiler.
