These Savory Herb-Crusted Lamb Chops bring out the best in lamb with a flavorful herb crust that’s both fragrant and satisfying. Perfect for a special occasion or a cozy dinner at home, this dish is simple yet impressive.
Lamb chops are the star of the show, offering a tender and rich meat that pairs beautifully with the herbs. Olive oil acts as a binder for the mustard, helping the breadcrumb mixture adhere to the meat. Dijon mustard adds a tangy depth that complements the lamb’s natural flavors. Breadcrumbs provide the crispy texture that makes the crust irresistible. Fresh rosemary and thyme bring aromatic notes that enhance the overall taste. Garlic gives a slight pungency that rounds out the flavor profile. Salt and black pepper are essential to season the meat and the crust perfectly.
These lamb chops pair wonderfully with a side of creamy mashed potatoes or a simple arugula salad dressed with lemon and olive oil. For something a bit heartier, consider serving alongside roasted root vegetables or a mushroom risotto.
First, get your oven ready by preheating it to 375°F. This gives you time to prepare everything else and ensures your lamb chops cook evenly. While the oven is heating, grab a small bowl and mix together your olive oil and Dijon mustard. This is going to be your glue for the herb crust.
In another bowl, throw in the breadcrumbs, rosemary, thyme, garlic, salt, and pepper. Mix them thoroughly; this creates the beautiful herb coating that will turn your lamb chops into something special.
Now, take each lamb chop and brush it generously with the olive oil mixture. Then, press it firmly into the breadcrumb mixture. Make sure each chop is well covered; you want that flavor in every bite.
Place your coated lamb chops on a baking sheet lined with parchment paper. This helps in easy cleanup later and ensures the chops don't stick. Pop them in the oven and bake for 20-25 minutes. You’re looking for an internal temperature of 145°F for medium-rare, which is where lamb really shines.
Once done, let them rest for about 5 minutes on the baking sheet. This rest period allows the juices to redistribute, keeping the meat juicy and tender.
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