Father’s Day Dinner He’ll Love | Food/Recipes

Father’s Day is a time to give dad some extra love and attention. Special outings and heartfelt gifts are usually part of the celebration. Some kids may want to go the extra mile by whipping up a meal that dad is sure to enjoy, especially a dad who spends his fair share of time by the stove or in front of the grill.

People can be quick to think of steaks or chicken when considering grilled dishes, and these foods can certainly be delicious offerings. However, juicy and flavorful lamb also tastes great when cooked on the grill. This recipe for “Lamb Chop Lollipops with Jalapeño Mustard” from “Jon Bonnell’s Texas Favorites” (Gibbs Smith) can be eaten by hand right from the tailgating with dad or served more traditionally at home with the family.

Jalapeño Lamb Chop Lollipops

  • 2 racks of French lamb* (8 bones each)
  • 1 sprig of fresh rosemary
  • 2 tablespoons Chinese strong mustard
  • 3 garlic cloves, minced
  • 1½ teaspoons kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • Jalapeño Mustard
  • 1 sprig of fresh rosemary
  • 8 tablespoons Dijon mustard
  • 1 fresh jalapeño, seeded and diced
  • Juice of 1 lemon

*Frenched refers to the meat being cut to expose part of the bone.

Lightly rinse the racks of lamb under cold running water. Pat dry with paper towel, then cut into individual chops, cutting between the bones. Strip the rosemary leaves from the stem and chop them; discard the rod. Mix the strong mustard with the garlic, salt, pepper, oil and half the chopped rosemary. Rub the lamb chops with this mixture and let them marinate in the refrigerator for 2 hours before grilling them. Broil or grill lamb chops quickly until desired doneness. Serve hot with Jalapeño mustard for dipping.

For the Jalapeño mustard: Strip the rosemary leaves from the stem and chop them; discard the stem. Mix rosemary with Dijon mustard, jalapeño and lemon juice.

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