Herb Crusted Italian Lamb Chops

These lamb chops are brushed with dijon mustard

and coated with a garlic-herb crumb crust.  

This recipe gives these chops a delicious 

rack of lamb flavor.

They are oven-roasted for under 20  minutes. 

You can prep everything ahead of time and 

refrigerate the chops until ready to roast. 

Let them sit first at room temperature 

before roasting for even doneness. 

 Combine the crumb mixture. I use whatever fresh

herbs I have on hand. That's usually parsley, 

rosemary, thyme, and oregano. You don't need 

much. Of course there's minced garlic, too.

 Trim excess fat from lamb chops. Most of the 

fat will come off by pulling it with your fingers.

I count on 2-3 lamb chops per person. 

 Combine all the crumb ingredients in a shallow 

pie plate, one of my favorite kitchen items. HERE. 

 I put a dollop of mustard on each chop.

 Spread it on all sides.

 Press into the crumb mixture.

 Coat all sides well. 

I use any leftover crumbs on vegetables that

I'll roast in the oven along with the lamb chops.

 The vegetables roast on a baking sheet at the 

same time. They'll cook 5  minutes longer after

 the lamb chops come out of the oven to rest. 

 Spray a baking sheet with cooking spray and 

roast @400º  for 16 minutes for medium-rare

 Remove from the oven and let rest for 5  minutes.

 Serve with the vegetable of your choice. 

 The crumbs crust is golden and crunchy.

 The inside is a perfect medium-rare. 

Delicious!

Herb Crusted Italian Lamb Chops 

4-6 lamb chops

1 T Dijon mustard

½ C Italian herb breadcrumbs

1 garlic clove, minced, about 1 t

1 T  chopped fresh herbs, combination

 rosemary, parsley, and  thyme

1  T olive oil

¼ t each salt and pepper

Trim excess fat from lamb chops

Brush the lamb chops all over with Dijon mustard.

Combine the remaining ingredients in a pie dish.

Press the crumb mixture on all sides of the chops.
Can make ahead up to this point. 

Roast on a sprayed baking sheet at 400º for 16 

minutes along with your choice of 

vegetables and potatoes.

Serves 2

Enjoy!

Links: Between Naps On The Porch

Grilled Lamb Chops

This is one of our favorite things to eat,

grilled lamb chops!

 I like to marinade them for the day. 

I shake up the marinade ingredients in a jar

and pour it over the chops in a ziplock bag.

 I smoosh it around to make sure they are well 

coated. Remove them from the fridge

 15 minutes before grilling. 

 Allow 2 chops per person. 

We had an extra one to share tonight.

 We like our lamb medium-rare, so it only takes 

 about 10 minutes on a preheated grill, depending

 on the thickness. Adjust for your taste.

 This is such a fast dinner. All I need to add is a 

vegetable and potato...and of course red wine!

 I have 2 favorite marinades. One is the same one

 I use for grilled leg of lamb. I've posted that one

 below. The other one has a hint of curry powder,

 though you can't pick that out in the flavor. 

Then there's always my go-to seasoning

prep for grilling meat.  All good! 

Marinated Lamb Chops

8 Lamb Chops

1 t curry powder

1 t salt

2 T minced onion or 1T dried

1 large clove garlic, minced about 2-3T

1/4 C lemon juice

1/4 C red wine

1/4 C olive oil

Mix together all marinade ingredients and add

to the lamb chops in a in sealable bag, turning

 to coat. Marinade in refrigerator for 2 hours.

 Bring to room temperature for 15 minutes

before grilling. Grill for 4-5 minutes per side. 

(can also use a hot cast iron skillet on stovetop)

 I like them slightly charred and medium-rare 

on the inside. Let rest 5 minutes.

serves: 4

Best Roast Lamb Marinade 

(good for lamb chops too)

2 T olive oil

1 T lemon juice

1 T dijon mustard

1 T soy sauce

1 T minced garlic (or ½ t powder)

¼ t salt

¼  t pepper

1 t oregano, minced

1 t thyme, minced

1 t rosemary, minced

When all else fails this is fool-proof

Basic Seasoning for Grilled Meat

Rub with olive oil and sprinkle

generously with garlic salt and 

Montreal Grill Seasoning. 

Enjoy!

Links: Between Naps On The Porch

Grilled Lamb & Marinade

This is my favorite lamb marinade because

it's so easy and loaded with garlic and herbs.

This leg of lamb can be grilled, roasted in the 

oven, or even better if butterflied and grilled. 

It's a simple and very flavorful marinade

 that uses just a tablespoon to measure

everything. I use fresh herbs from my 

garden, chopped and mixed with the 

the other ingredients.

I put everything in a jar.

Then I can shake to blend everything.

I put the lamb in a Ziplock bag and pour 

the marinade over.

This marinade works great for lamb chops too. 

Push out all the air and zip shut. Smush it around

and refrigerate all day. 

Grill on high for about 20-25 minutes, turning 

once, if the bone has been removed. It should

 still be pink in some areas.

  Some pieces will be

 medium, and some well done. 

Everybody should be happy. 

Grilled Leg of Lamb

marinade:
2 T chopped garlic
2 T chopped rosemary
2 T chopped oregano
2 T chopped thyme
2 T soy sauce
2 T lemon juice
2 T dijon mustard
4 T olive oil
½ t salt
½ t pepper
Combine all ingredients along with the lamb 
in a Ziplock bag. Refrigerate all day. Grill
or oven roast pouring any reserved marinade 
over the lamb. Grill boneless lamb for about
 20-25 mins,turning once. Oven roast for 
about 20 mins/per pound. Let rest 10 
minutes. before slicing

Enjoy!

Follow me on Facebook!
Links: Between Naps on the Porch