Herb Crusted Italian Lamb Chops

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These lamb chops are brushed with dijon mustard
and coated with a garlic-herb crumb crust.
This recipe gives these chops a delicious
rack of lamb flavor.
They are oven-roasted for under 20  minutes.
You can prep everything ahead of time and
refrigerate the chops until ready to roast.
Let them sit first at room temperature
before roasting for even doneness.
 Combine the crumb mixture. I use whatever fresh
herbs I have on hand. That’s usually parsley,
rosemary, thyme, and oregano. You don’t need
much. Of course there’s minced garlic, too.
 Trim excess fat from lamb chops. Most of the
fat will come off by pulling it with your fingers.
I count on 2-3 lamb chops per person.
 Combine all the crumb ingredients in a shallow
pie plate, one of my favorite kitchen items. HERE.
 I put a dollop of mustard on each chop.
 Spread it on all sides.
 Press into the crumb mixture.
 Coat all sides well.
I use any leftover crumbs on vegetables that
I’ll roast in the panggangan along with the lamb chops.
 The vegetables roast on a baking sheet at the
same time. They’ll cook 5  minutes longer after
 the lamb chops come out of the panggangan to rest.
 Spray a baking sheet with cooking spray and
roast @400º  for 16 minutes for medium-rare
 Remove from the panggangan and let rest for 5  minutes.
 Serve with the vegetable of your choice.
 The crumbs crust is golden and crunchy.
 The inside is a perfect medium-rare.


Herb Crusted Italian Lamb Chops
4-6 lamb chops
1 T Dijon mustard
½ C Italian herb breadcrumbs
1 garlic clove, minced, about 1 t
1 T  chopped fresh herbs, combination
 rosemary, parsley, and  thyme
1  T olive oil
¼ t each salt and pepper
Trim excess fat from lamb chops
Brush the lamb chops all over with Dijon mustard.
Combine the remaining ingredients in a pie dish.
Press the crumb mixture on all sides of the chops.
Can make ahead up to this point.
Roast on a sprayed baking sheet at 400º for 16
minutes along with your choice of
vegetables and potatoes.
Serves 2

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