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baby lamb chops with goat cheese & herbs

Serves 8-12 as an hors d’oeuvre, or 4 as an entrée

Party or no party, I probably make these lamb chops at home at least once every two weeks. They are so good over a salad of baby arugula (I pour the pan juices right over the lettuce) or with Parsley Couscous. They’re perfect as hearty hors d’oeuvres when you’re not serving a big dinner, and they make a wonderful main course if you allow three to four chops per person.

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1/2 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 12 baby lamb chops, 3-4 ounces each
  • Pepper
  • One 8-ounce log fresh goat cheese, cold for easier slicing

Preheat oven to 425°F. Finely chop the rosemary and the thyme and combine. Set aside.

In a bowl, mix the soy sauce, balsamic vinegar, and garlic. Arrange lamb chops on a foil-lined baking dish with deep sides. Season the lamb with pepper (no salt is necessary because of the soy sauce), then pour the soy sauce mixture over the meat.

Slice the goat cheese log into 12 rounds and place one round atop each lamb chop. Sprinkle the herb mixture over the cheese.

Roast for approximately 15 minutes, then broil them for a minute or two until the cheese takes on a golden color. Serve warm or at room temperature.

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