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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Roast
Preheat oven to 200°C. Place asparagus tray in oven for 10–12 minutes until tender and lightly charred. Remove and set aside.
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.
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.
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.
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.