Herb-Crusted Lamb Chops

Herb-Crusted Lamb Chops

  • Preparation 35 min
  • Cooking 15 min
  • Servings 4

Looking for that perfect Easter recipe to impress your guests? These herb-crusted lamb chops are simple, elegant and extremely easy to prepare (opt for local lamb if you can, and organic lamb for a splurge). All they need is a quick sear in the pan, a dip in Dijon mustard and a coating of breadcrumbs flavoured with organic herbs: parsley, dill, mint, sage and oregano. The crust is key as it helps seal in moisture for tender lamb every time. Just perfect with a vibrant vegetable side, like grilled asparagus and crispy potatoes.

Featured in RICARDO Magazine SPRING 2019 (p. 52)
  • Sans noix
  • Sans lactose
  • Sans produits laitiers
  • Sans oeufs



  • Herb Breadcrumbs

    • 1/4 cup (30 g) breadcrumbs
    • 2 tbsp flat-leaf parsley, finely chopped
    • 2 tbsp dill, finely chopped
    • 1 tbsp mint, finely chopped
    • 1 tbsp sage, finely chopped
    • 1 tbsp oregano, finely chopped
    • 1 tbsp (15 ml) olive oil
    • 1 garlic clove, finely chopped
  • Lamb

    • 2 racks of lamb, 8 chops each, cleaned (see note)
    • 1 tbsp (15 ml) olive oil
    • 2 tbsp (30 ml) Dijon mustard


  • Herb Breadcrumbs

  • Lamb

Note from Ricardo

Cleaning a rack of lamb involves removing any excess fat and cleaning the bones (a process known as Frenching). You can ask your butcher to do it for you.

Personal Note