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With heavy, feast-worthy dishes like leg of lamb, roasted rack of lamb, or a slow-braised lamb stew, lamb might not be the first thing that comes to mind when considering a convenient, easy-to-eat appetizer. But because of their dainty size, lamb chops make for a great finger food to serve alongside a beer or glass of wine.
Lamb rib chops, in particular, feature a long rib bone adorned with a juicy medallion of meat on the end. A quick marinade in olive oil, garlic, and rosemary lends complementary earthy flavors to the chops without overpowering the unique meaty flavor of the lamb. And because of their small size, the lamb chops can be quickly seared in a pan and ready to serve in minutes. As is, the crusty lamb chops are good enough on their own, but a quick pan sauce made from honey and apple cider provides a subtly sweet counterpoint to the savory lamb.
Each chop provides a succulent two or three-bite serving of lamb—and on top of that, the rib bone makes for a convenient built-in handle. Although corn dogs, kebabs, and satays all make for great bar bites in their own right, there is no other meat-on-a-stick option more elegant than a lamb rib chop.
About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.