Herb-Crusted Lamb Chops
This innovative but easy recipe adds a new dimension to rack of lamb. Ask your butcher to "french" the racks--this entails trimming the fat and exposing the ends of the bones--and make sure your saute pan can go in the over. Panko are coarse Japanese-style bread crumbs and are widely available in most grocery stores or Asian markets.
Ingredients
- 2 racks of lamb, frenched (a single rack is 8 ribs)
- Salt and freshly ground black pepper
- 1/3 cup chopped rosemary
- 1/3 cup chopped fresh thyme
- 1/3 cup chopped fresh parsley
- 1 1/2 cups panko bread crumbs
- 1 cup Dijon mustard
- Olive oil
Preparation
Step 1
1. Preheat the oven to 350 degrees
2. Season the lamb with salt and pepper to taste.
3. Combine the bread crumbs with the rosemary, thyme, and parsley in a large bowl.
4. Brush a thin layer of mustard onto the top side of the lamb and coat with the bread crumb mixture.
5. In a large, oven-safe saute pan over a medium-high flame, heat the olive oil. Sear the herb-crusted side of lamb, until golden brown. Repeat with the other side, about 15 minutes total.
6. Transfer the pan with the lamb into the preheated oven.
7. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 127 degrees for medium-rare, about 20 minutes. Remove from the oven, and let the meat rest for a few minutes. Cut each rack so the chops are two bones thick.