Dijon-Crusted Lamb Chops

On the table: Kosher Grill In South Florida
Dijon-Crusted Lamb Chops. The Harbour Grill
  • 2 cups panko (Japanese bread crumbs)
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped tarragon
  • 2 tablespoons chopped thyme
  • 1 rack of lamb
  • Salt and freshly ground black pepper
  • ½ cup Dijon
  • Roasted potatoes, whole grain mustard and caramelized shallots to serve
  1. Preheat oven to 350°F
  2. In a small bowl, mix panko, garlic, tarragon and thyme
  3. Cut the lamb rack in half and season with salt and pepper
  4. In a roasting pan set over high heat, sear lamb until browned on all sides; remove from heat
  5. Rub mustard on the top of the rack (on all the fat) and pat the panko mix on top
  6. Roast lamb in the oven for 30 minutes or more, if desired
  7. Medium-rare 140°F
  8. Medium 150°F
  9. Medium-well 160°F
  10. Well-done 170°F
  11. Serve with roasted potatoes, whole grain mustard and caramelized shallots