Herb Crusted Lamb Chops

Prep Time 35

Cook Time 40

Servings

Calories 663kcal

Ingredients

Carrots

1 cups Baby carrots
2 tsp Extra-virgin olive oil
2 tsp Brown sugar
2 tsp Butter
1/2 tsp Fresh thyme minced

Mashed Potatoes

2 cups Potatoes peeled and diced
3 TBSP Butter
1/4 cup Heavy cream

Lamb

1 rack French-cut rack of lamb
2 tsp Extra-virgin olive oil
1 TBSP Dijon mustard
1 TBSP Garlic minced
1 TBSP Fresh rosemary minced
1 TBSP Fresh thyme minced
2 Honey Wheat Dinner Roll warmed

Au Jus

1/2 cup Beef broth
1 tsp Fresh thyme
1 TBSP Butter
Salt to taste
Black pepper to taste

Wine

8 oz Cabernet wine sub sparkling water

US Customary - Metric

Instructions

Preheat the oven to 400°F. Line a sheet pan with foil and coat the foil with cooking spray.
For the mashed potatoes: Peel and cut potatoes into bite-sized chunks so they all cook evenly.
For the carrots: Place the carrots on the baking sheet. Add the olive oil, brown sugar, and season with salt and pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
For the lamb: Season the lamb very well with salt and pepper. Heat the oil in a skillet over medium heat. Once the pan is hot, sear the lamb on all sides in the pan until it gets deep coloring all over and there is no pink. Then set aside.
Rub the Dijon mustard all over the lamb. Then evenly coat with garlic, rosemary, and thyme.
Place the potatoes in a pot with cold water over high heat. Once boiling, turn the heat down to a simmer.
Place the lamb onto one side of the baking sheet with the carrots.
Roast the lamb and carrots (carrots approximately 20 minutes) in the oven to your desired temperature using a thermometer inserted into the thickest part of the meat (see below). Lamb is commonly served medium-rare, with an internal temperature of 120°F.
If the carrots are done sooner than the lamb, remove them to a bowl and set them aside.
For the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm and then remove from the heat and set aside.
For the Au Jus: In a saucepan over medium heat, bring the broth, thyme, and butter to a simmer. Let the liquid reduce by about a 1/4 to 1/2. Season with salt and pepper to taste. Then set aside.
Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off of the heat and strain out all of the water.
Once the carrots are tender toss them with butter and thyme. Season with salt and pepper to taste.
Once the lamb is cooked to your liking place on a cutting board and let rest for 5 minutes.
Mash the potatoes with a masher or potato ricer. Slowly mix in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste.
Warm the dinner rolls in the oven for 2 to 3 minutes.
Slice the lamb in between the bones. Drizzle with au jus. Serve with mashed potatoes, carrots, and bread. Enjoy with wine.

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