Lamb Chops / Recipes

Easter Lamb Chops with Pecan Mint Crust

Prep time: 20 minutes
Roasting time: 25 minutes
Resting time for roast: 10 minutes
Approximate Yield: 4 portions 4-6 oz. each chop

Kitchen equipment needed:
1 ea. chef knife & 1 ea. paring knife
1 ea. set of measuring spoons & measuring cups
1 ea. pair oven mitts
2 ea. cutting board one for trimming raw lamb/cutting board two for carving lamb
1 ea. large wooden spatula
1 ea. medium mixing bowl
1 ea. Roasting pan or cookie sheet
1 ea. tong for meat
4 ea. large dinner plates heated

2 racks of lamb, trimmed set aside chilled
1 teaspoon herbs de Provence
1 tsp. kosher salt and ground black pepper to season lamb

Breading ingredients:
1 tbsp. vegetable oil
2 tbsp. fresh mint chiffonade or chopped
1 tsp. nutmeg ground
2/3 cup finely chopped pecan nuts
2 tbsp. Pancko bread crumbs
1 tbsp. melted butter
1 tsp. olive oil
1 tsp. kosher salt and ground black pepper to taste
3 tbsp. apple butter
4 sprigs fresh parsley garnish (option fresh mint or rosemary)

Step (1) preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbs de Provence, salt, and black pepper.

Step (2) heat oil in a large skillet over high heat. Place lamb in skillet and cook sear , browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.

Step (3) combine and stir chopped pecans, bread crumbs, fresh mint, nutmeg, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread apple butter on the fat-side of each rack of lamb. Then top lamb with Pecan bread crust mixture. Bake in the preheated oven until the crust is golden and lamb is pink in the center approximate internal temperature of 130 degrees med rare roast about, 20 to 25 minutes. Transfer to a plate and let rest tented 10 minutes before slicing. Slice vertical from bone end between each chop Arrange on plate shingled garnish with fresh parsley.