Herb-Crusted Rib Lamb Chops

The bread crumb coating recipe makes enough for 12 single rib chops or two racks of lamb.

  • 1 1/2 cups fresh bread crumbs (about 2 slices bread)
  • 1 teaspoon chopped garlic
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon crushed thyme
  • 3 tablespoons olive oil, divided
  • 12 rib lamb chops
  • 1/2 cup lamb broth or water

Mix the bread crumbs, garlic, salt, pepper and thyme with 2 tablespoons olive oil. Dip the chops in the broth or water and pat the crust on both sides. The chops can be made ahead to this point and refrigerated for a few hours.

Heat 1 tablespoon olive oil in a grill pan or saute pan. Cook over high heat for 4-6 minutes per side, until medium-rare on the inside and crusty on the outside.

Makes 3-4 servings.


Crusted rack of lamb:
You will need 2 racks of lamb, bones frenched and cap removed (ask the butcher to do this). Heat the oven to 500 degrees.

Combine the ingredients from the previous recipe to make the crust. Press the mixture evenly over the top of the racks. Place them in a roasting pan and bake for 20-25 minutes. Remove from the oven and let rest for 5-10 minutes before serving.

Makes 4 servings, 1/2 rack per person.