| Level: | Easy |
| Total: | 2 hr |
| Prep: | 15 min |
| Inactive: | 1 hr 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- Two 1-pound racks lamb, frenched
- Kosher salt and cracked black pepper
- Kosher salt and cracked black pepper
- 1/3 cup plus 1 tablespoon olive oil, plus more for searing
- 1 tablespoon chopped fresh rosemary
- 6 cloves garlic, 4 peeled and smashed, 2 finely chopped
- Juice of 1 lemon
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1 tablespoon thinly sliced fresh chives
Instructions
- Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
- Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
- Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
- Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
- Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
- Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 927 |
| Total Fat | 82 g |
| Saturated Fat | 30 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 30 g |
| Cholesterol | 134 mg |
| Sodium | 725 mg |
Reviews
I don’t do fancy meals. I grill steaks, burgers, etc. I have NEVER cooked lamb at home. But today I got some lamb chops at the store and wanted to cook them for my wife. I used this recipe and her reaction after dinner was, “Wow! That was restaurant quality!” I thought so, too. This recipe is perfect and I am now a fan of the Neelys.
This is it. I have tried dozens of lamb chop recipes. This one is it. I used half the honey to avoid it being overly sweet. And I didn’t have any fresh herbs because it’s winter, but it still was a perfect recipe.
The Neely’s, you did it again. . I love this recipe. I made it today. Excellent . I followed this recipe to the end. I will make this again. Bravo ☺️.
Delicious!
This recipe was perfect! I opted out of the mustard, honey, breadcrumbs and Parmesan – the seasonings and the flavor were magnificent! Made it with garlic mashed potatoes and it was a smash.
So delicious! And easy!
Great and easy.
First time making lamb chops. This recipe was fantastic! They came out so juicy and full of flavor. I recommend serving them with a side of mint jelly.
The Cook’s note about refrigerating should be moved up to where marinating for 3 hours is mentioned in the body of the recipe! I didn’t see it until AFTER the 3 hours – at room temperature – had passed! I’ll rate the actual recipe and how it tasted tomorrow – after I’ve determined whether or not I’m sick…
Dear Neeleys, Thank you so much for sharing this amazing recipe for lamb! I made this tonight for dinner using lamb chops. They were delicious!! I kept it pretty simple, using only the salt/pepper & I added paprika directly to the lamb chops and I did marinate for about an hour, using only the garlic, lemon juice, grapeseed oil and garlic & onion powder and parsley. I didn’t use rosemary (not a family favorite) nor the panko, mustard or other ingredients to brush on the lamb. But this is a definite keeper! I will be making this again!! This is my new favorite way of making lamb!!