Lamb chops aren’t something that I grew up eating. I generally don’t make them now. However, my husband took me to this restaurant on the hillside of the Appalachian mountains and they served all sorts of lamb foods. The lambs actually were raised on the farm across the street from the restaurant. I thought it was really neat! It did pain my heart just a tad to hear the lambs making their noises as I bit into one of my chops, though. LOL Oh well, such is life. We need to be able to eat, don’t we?
I don’t have a Costco near me but I’d definitely like to hear from you if you get your chops from this store and how they faired in comparison to other brands.
Ingredients
6 thick-cut lamb chops
1 Tbsp McCormick lemon pepper
1 Tbsp garlic salt
Instructions
1. Preheat oven to 425 F.
2. Mix lemon pepper with garlic salt in a ziplock baggie (gallon size)
3. Place 1 chop at a time in the bag and shake until coated with seasonings. Do this until all 6 lambchops are covered. If you need to add some more garlic salt and lemon pepper to the bag, be sure you keep them in equal amounts.
4. Place coated lamb chops on a cookie sheet rubbed with olive oil. Arrange with some room between each chop.
5. Bake at 425 for approximately 40 min. for thick chops.
6. Remove from oven and serve. Recommended – mint jelly or mint sauce (see my recipe for this)to go with lamb.
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Quick Tip: Try sourcing your lamb chops from a local farmer, if possible.