Herb Crusted Lamb Chops Recipe

Allen Brothers frenched rack of lamb is a culinary delight in itself. Juicy, tender, full of flavor. Paired with whole grain mustard, rosemary, garlic and thyme, the crunch of the panko breadcrumbs. Serve alongside scalloped potatoes and a salad of baby arugula with lemon vinaigrette for a perfect meal.

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Serving Size

Serves 4

Dificulty

Easy

Two lamb chops with rosemary on a wooden board with a dish of mashed potatoes.

Ingredients

1 rack Allen Brothers Domestic lamb; 8 chops

1/2 cup fresh rosemary

1/2 cup fresh thyme

6 cloves garlic

1/4 cup Parmesan cheese; grated

1/4 cup panko breadcrumbs

2 tablespoons olive oil

1 teaspoon kosher salt; or to taste

1/2 teaspoon black pepper; or to taste

2 tablespoons whole grain mustard

Domestic All Natural Rack of Lamb

$169.95

Instructions

1. Bring lamb to room temperature*. Heat oven to 400°F. Line a baking sheet with parchment paper.

2. Add the rosemary, thyme and garlic to the bowl of a food processor and pulse until finely chopped. Add the Parmesan and breadcrumbs and continue to pulse until combined. Set aside.

3. Heat the olive oil in a large cast-iron skillet over medium high heat. Season the lamb with salt and pepper on all sides. Add the lamb to the skillet and sear, fat side down for about 2 minutes. Flip the lamb and sear on opposite side and then on both ends.

4. Transfer the lamb to a work surface and spread the mustard evenly over the seared lamb. Roll the lamb in the herb mixture until completely coated.

5. Place the lamb on the prepared baking sheet and bake for about 20 minutes or until desired doneness. Let the lamb rest for at least 5 minutes before carving.

*See Delivery Storage and Thawing for details.

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