American · Dinner
American Herb Crusted Lamb Chops
A classic American steakhouse-style lamb, rack chops pressed in a rosemary, garlic, and Dijon crust, pan-seared and rested pink, served with roasted asparagus and a red wine jus.
$$
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
12gCarbs
2gSugar
3gFiber
680mgSodium
105mgChol
Goes well with
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international
Instructions
1
Prep
Mix rosemary, parsley, garlic, Dijon mustard, 1 tbsp olive oil, and a pinch of salt. Pat lamb chops dry, season with salt and pepper. Press herb crust firmly onto one side of each chop. Toss asparagus with olive oil and salt on a baking tray.
2
Roast
Preheat oven to 200°C. Place asparagus tray in oven for 10–12 minutes until tender and lightly charred. Remove and set aside.
3
Sear
Heat 1 tbsp vegetable oil in a heavy skillet over high heat until smoking. Place chops crust-side down, sear 2 minutes until herb crust is golden. Flip, sear 2 minutes more for medium-rare, pressing gently for full contact.
4
Rest
Transfer chops to a board and rest 4 minutes. While chops rest, melt 1 tsp butter in the skillet over medium heat, add diced shallot, cook 2 minutes until softened.
5
Reduce
Add 150ml red wine to the shallot, increase heat to high, and reduce by half, approximately 3–4 minutes. Pour in 150ml stock, simmer 4–5 minutes until jus coats the back of a spoon. Season with salt.
6
Plate
Divide chops between two plates, arrange roasted asparagus alongside, and spoon red wine jus over the lamb and vegetables. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 lamb loin chops
- 200g (7 oz) asparagus spears
- 1 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8g (small handful) fresh rosemary
- 8g (small handful) fresh flat-leaf parsley
- 2 garlic cloves
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 150ml (2/3 cup) dry red wine
- 150ml (2/3 cup) beef or lamb stock
- 1 shallot
- 1 tsp dairy-free butter