So simple, yet so flavorful. These lamb chops roast to medium-rare in 8 to 10 minutes in the convection oven. Lamb chops are difficult to probe with a thermometer because they are so small. You can cut one to determine doneness.

　　

Ingredients

makes 6 servings, 2 chops each

　　12 thick-cut rib lamb chops

　　2 tablespoons olive oil

　　2 garlic cloves, minced

　　2 tablespoons lemon pepper seasoning, or 1 tablespoon freshly grated lemon zest and 1 tablespoon coarsely ground black pepper

　　

Step 1

Rub the lamb chops with the olive oil and garlic and sprinkle with the lemon pepper seasoning. Let the chops stand for 1 hour, or cover and allow to marinate in the refrigerator overnight.

　　

Step 2

Position the oven racks so that the top rack is about 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Lightly oil a roasting rack set over a shallow roasting pan, or cover a shallow-rimmed cookie sheet with foil and coat with nonstick spray.

　　

Step 3

Place the chops on the prepared rack or pan. Roast them in the upper third of the oven for 5 minutes; turn the chops over and continue roasting for 3 to 5 more minutes or until done to your liking.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.