Lamb Lollipops with Chimichurri
Garlicky Smoked Creme Fraiche & Lemony Arugula Salad
Juicy lamb rib chops are cut from the rack and cooked to medium with a nice crust. Each chop gets a spoonful of chimichurri right on the tip of the meat for a fresh, herby kick. They’re served over a bed of peppery arugula tossed with lemon, and come with a side of garlicky smoked crème fraîche for dipping. It’s an impressive yet effortless starter guaranteed to disappear in minutes.
Chops go straight from the fridge into a hot pan—rubbed with olive oil, seasoned with salt and pepper, and seared over medium-high heat for about 4 minutes per side. Rested before serving so they stay tender and flavorful.
