Ingredients
- Nonstick spray
- 1 tbsp Garlic grated
- 1/2 tsp Fresh rosemary minced, plus more for garnish
- 1/2 tsp Fresh thyme minced
- 1/4 tsp Fresh parsley minced
- 1/2 rack French-cut rack of lamb see pro tip video before purchasing
- 2 tsp Extra-virgin olive oil
- 1 tbsp Dijon mustard
- 2 Dinner rolls buttered if desired
Au Jus
- 1/2 cup Beef broth
- 1/2 tsp Fresh rosemary minced
- 1 tbsp Butter
Instructions
- Preheat the oven to 400°F. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
- Season the lamb well with salt and pepper.
- Heat the oil in a skillet or non-stick pan over medium heat. Once the pan is hot, sear the lamb on all sides in the pan until it gets deep coloring on it.
- Rub the Dijon mustard on the top of the lamb. Spread the herb mixture evenly over the mustard.
- Bake in the oven to your desired temperature using a thermometer inserted into the thickest part of the meat (see below). Note: Lamb is commonly served medium-rare
- For the Au Jus: In a saucepan over medium heat, bring the broth, rosemary, and butter to a simmer. Let the liquid reduce by about a 1/3. Season with salt and pepper to taste. Then set aside.
- Place on a cutting board and let rest for 10 minutes.
- Slice the lamb in between the bones. Drizzle with au jus. Serve with bread. Garnish with rosemary.
Video
Notes
Internal Temperature
- Rare: 115 to 120°F
- Medium-rare: 120 to 125°F
- Medium: 130 to 135°F
- Medium-well: 140 to 145°F
- Well-done: 150 to 155°F
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 577mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg
Herb Crusted Lamb Chops
Ingredients
- Nonstick spray
- 1 tbsp Garlic grated
- 1/2 tsp Fresh rosemary minced, plus more for garnish
- 1/2 tsp Fresh thyme minced
- 1/4 tsp Fresh parsley minced
- 1/2 rack French-cut rack of lamb see pro tip video before purchasing
- 2 tsp Extra-virgin olive oil
- 1 tbsp Dijon mustard
- 2 Dinner rolls buttered if desired
Au Jus
- 1/2 cup Beef broth
- 1/2 tsp Fresh rosemary minced
- 1 tbsp Butter
Instructions
- Preheat the oven to 400°F. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
- Season the lamb well with salt and pepper.
- Heat the oil in a skillet or non-stick pan over medium heat. Once the pan is hot, sear the lamb on all sides in the pan until it gets deep coloring on it.
- Rub the Dijon mustard on the top of the lamb. Spread the herb mixture evenly over the mustard.
- Bake in the oven to your desired temperature using a thermometer inserted into the thickest part of the meat (see below). Note: Lamb is commonly served medium-rare
- For the Au Jus: In a saucepan over medium heat, bring the broth, rosemary, and butter to a simmer. Let the liquid reduce by about a 1/3. Season with salt and pepper to taste. Then set aside.
- Place on a cutting board and let rest for 10 minutes.
- Slice the lamb in between the bones. Drizzle with au jus. Serve with bread. Garnish with rosemary.
Video
Notes
Internal Temperature
- Rare: 115 to 120°F
- Medium-rare: 120 to 125°F
- Medium: 130 to 135°F
- Medium-well: 140 to 145°F
- Well-done: 150 to 155°F
Nutrition
Calories: 219kcalCarbohydrates: 22gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 15mgSodium: 577mgPotassium: 115mgFiber: 2gSugar: 1gVitamin A: 207IUVitamin C: 2mgCalcium: 95mgIron: 2mg
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