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Recipes

🥗 Titus Home Lamb Chops

,   and  Bruna Duarte
2 min read

Table of Contents

In my original Mentoring Mansion years ago, I hired Chef Claire to teach the cooking class. She introduced us to this meal and it is now my favorite go-to menu for dinner guests. I serve this one-plate meal and a dessert. It is delicious, manly, and simple to prepare. We pick up the baby chops with our fingers which puts our guests at ease.

  • 2 racks baby lamb chops cut apart (Each rack has about 7-8 ribs)
  • red wine vinegar
  • olive oil
  • dried oregano flakes
  • salt and pepper

    COVER baking sheet that has an edge with aluminum foil.
    LAY out individual baby lamb chops.
    SPRINKLE with red wine vinegar.
    SPRINKLE with olive oil.
    Salt & pepper.
    Generously apply dried oregano flakes.

    BROIL for about 3.5 minutes until browning.
    Turn over chops and return to broiler for finish. About 3.5 minutes.
Ready to serve.

Serve 3 baby chops per person. I like to stand them up around smashed rosemary potatoes or mashed potatoes.

Menu idea:
Broiled Baby Lamb Chops
Rosemary Smashed Potatoes
Broiled Parmesan Tomato
Mixed Field Greens with Balsamic Dressing

🍽️
Note: I served this all on one plate, including the salad. I add the hot drippings from the broiled chops to my balsamic dressing. (Remember, it is olive oil, vinegar, oregano, and meat fat rich with flavor.) All of the flavors blend. It is so delicious. This has been our cooking class at our Titus Home Intensives for many years, thanks to Chef Claire.

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It will be a pleasure to share with the world the menu that you make with so much love in your home to serve at your table.

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