Roasted Lamb Chops
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
40
Spice
57
Sweetness
43
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Rosemary (chopped fresh)3 tbsps
Dijon Mustard2 tbsps
Honey1 cup
Grated Parmesan2 tbsps
Parsley (chopped fresh)1 tbsp
Chives (thinly sliced fresh)Directions:
1
Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag
2
Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup
3
Pour the marinade into the bag with the lamb
4
Let sit at room temperature for at least 1 hour and up to 3 hours
5
Preheat the oven to 400 degrees F
6
Line a heavy-duty sheet tray with foil
7
Combine the mustard and honey together in a small bowl and set aside
8
Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together
9
Drizzle with the remaining tablespoon of oil and mix together
10
Heat a large heavy skillet over medium-high heat
11
Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side
12
Remove from the skillet and place fat-side up on the prepared sheet tray
13
Brush both racks with the honey mustard and apply each with the panko and herb mixture
14
Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes
15
Let rest 15 minutes before carving into chops