Experience a delectable blend of Brazilian and African American cuisines with The Jakes Juniors' Herb-Crusted Lamb Chops. This recipe boasts tender lamb racks marinated in a delightful blend of herbs and spices, coated with a crispy panko crust, and roasted to perfection. Pair it with a zesty mint sauce for a tantalizing culinary adventure that will leave your taste buds wanting more. Check out CookingWithTheJakes.com for the full recipe or subscribe to their YouTube channel for more culinary delights.
Herb-Crusted Lamb Chops
The Jakes JuniorsShare
Herb-Crusted Lamb Chops
Rated 5.0 stars by 1 users
Category
Recipes
Cuisine
Italian
Author:
The Jakes Juniors
Servings
8
Prep Time
3 hours
Cook Time
45 minutes
Calories
912
Experience a delectable blend of Brazilian and African American cuisines with The Jakes Juniors' Herb-Crusted Lamb Chops. This recipe boasts tender lamb racks marinated in a delightful mix of herbs and spices, coated with a crispy panko crust, and roasted to perfection. Pair it with a zesty mint sauce for an irresistible culinary adventure that will leave your taste buds wanting more. Check out CookingWithTheJakes.com for the full recipe, or subscribe to their YouTube channel for more culinary delights.
Ingredients
- 2 racks of lamb (1 3/4- to 2-pound each), fat trimmed to ⅛ inch
- Marinade:
- 1/4 cup extra-virgin olive oil
- 4 cloves of garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon minced fresh thyme
- 4 teaspoons kosher salt per rack of lamb
- 1/2 teaspoon freshly ground black pepper
- Panko Crust:
- 1 cup panko bread crumbs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh thyme
- 2 tablespoons chopped fresh rosemary
- 4 cloves of garlic, minced
- Optional: 4 anchovy fillets, rinsed, patted dry, and minced
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon zest
- 1/4 cup Dijon mustard
- Optional Mint Sauce:
- 1/2 cup chopped fresh mint
- 6 tablespoons extra-virgin olive oil (good quality)
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Directions
- Whisk the marinade ingredients together in a bowl.
- Sprinkle kosher salt on all sides of the lamb.
- Place the lamb racks in a plastic bag or shallow dish. Pour the marinade over the lamb, ensuring it's evenly coated. Massage the marinade into the meat. Marinate in the refrigerator for at least 2-4 hours or overnight.
- Take the lamb racks out of the fridge 30 minutes before cooking. Pat them dry with paper towels.
- Preheat the oven to 300°F (150°C).
- Heat a nonstick skillet over medium heat for two minutes. Add olive oil, minced garlic, panko bread crumbs, thyme, rosemary, and optional anchovy fillets. Season with salt and pepper. Cook until golden brown, stirring frequently. Transfer the mixture to a shallow dish.
- Preheat another nonstick skillet over medium-high heat. Brown the lamb racks on all sides for 2-4 minutes per side. Transfer the racks to a wire rack set on a rimmed baking sheet.
- Brush the lamb racks with Dijon mustard. Press them into the panko mixture, coating them evenly.
- Place the lamb racks on the wire rack with the fat side up. Roast in the oven for 40-50 minutes or until the lamb reaches an internal temperature of 135°F (57°C) for medium doneness.
- Remove the lamb from the oven and let it rest for 15 minutes.
- Cut between the bones to separate the chops. Garnish with fresh parsley.
- Combine all the mint sauce ingredients in a small bowl (optional).
- Serve the Herb-Crusted Lamb Chops immediately with the mint sauce on the side.
- Enjoy your delicious meal!
Recipe Video
Recipe Note
Tips:
Make sure to trim the fat on the lamb racks to ⅛ inch before cooking. Allow the lamb racks to room temperature for 30 minutes before cooking. Use a nonstick skillet for browning the lamb racks to achieve a nice sear. Press the lamb racks firmly into the panko crust mixture to ensure an even coating. Let the lamb racks rest for 15 minutes after roasting to allow the juices to redistribute. For the mint sauce, combine the ingredients and adjust the seasoning to your taste preference.
Remember, the equipment listed above is recommended and required for this recipe, but you can adapt and use alternative tools if needed.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 912
Amount/Serving
% Daily Value
- Fat
- 49.5 grams
- 63%
- Saturated Fat
- 12.5 grams
- 63%
- Cholesterol
- 306 milligrams
- 102%
- Sodium
- 916 milligrams
- 40%
- Carbs
- 14.9 grams
- 5%
- Fiber
- 3.3 grams
- 12%
- Sugar
- 1.2 grams
- Protein
- 99 grams
- Calcium
- 154 milligrams
- 12%
- Iron
- 12 milligrams
- 68%
- Potassium
- 1279 milligrams
- 27%