40 min · Serves 4
Herb-Crusted Pastured Rack of Lamb
A show-stopping pastured rack of lamb with a golden garlic-herb breadcrumb crust — impressive but surprisingly simple.
Special OccasionOvenElegant
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Dijon-Panko Crusted Pastured Lamb Rib Chops
Pastured lamb rib chops with a golden mustard-panko crust, seared then finished in the oven.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Marinate your lamb!
Pastured lamb is lean and full-flavored — a marinade seasons it through, adds moisture, and its acid gently tenderizes the meat while mellowing lamb's natural richness. It makes an especially big difference before grilling chops, steaks, or kebabs.
Get our easy lamb marinadesIngredients
- 8 Queen City Farm pastured lamb rib chops
- Salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 3/4 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
Directions
- 1
Preheat oven to 400F. Season the chops and sear in olive oil, 1-2 minutes per side.
- 2
Brush the tops with mustard.
- 3
Mix the panko, garlic, and parsley and press onto the mustard.
- 4
Roast 8-10 minutes, until the crust is golden and the chops are medium-rare.
Notes
Farm tip: Sear first for color, then let the oven set the crust without overcooking the lean meat.
Serving suggestion: Serve with roasted potatoes and a green salad.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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