Easter Lamb Chops

I actually don’t mind the holidays where tradition dictates the main course. The requisite turkey defines Thanksgiving, and I couldn’t imagine the Fourth of July without grilled hot dogs and hamburgers. 

Easter presents us with two excellent choices—ham or lamb. If lamb, then the next consideration is whether to serve it as a roast or on a rack. While a roast feels more “holiday,” I’m partial to lamb chops. Rosemary and garlic compliment the flavor of the lamb, and the breadcrumbs provide the texture for this recipe. Most importantly, the ease of preparation belies the magnificent taste of this dish. 

I’d serve them with Green Beans with Lemon and Truffle and Tyler’s Potatoes, two recipes found under “EAT” on The Pembrooke Place.

Happy Easter.

Easter Lamb Chops

Serves Four

For the Lamb:

Two one-and-a-half pound racks of lamb

Kosher salt and pepper

Olive oil

For the Breadcrumb mixture:

1 cup breadcrumbs

1 1/2 tablespoons Dijon mustard

2 garlic gloves, minced

1 tablespoon chopped rosemary

2 tablespoons chopped parsley

6 tablespoons olive oil.

Trim the excess fat from the chops. Drizzle the racks with olive oil and sprinkle generously with salt and pepper. Set aside.

In a large bowl combine the breadcrumbs, Dijon mustard, garlic, rosemary, parsley and olive oil. Mix well. Cover the upper meat portion of the chops with the breadcrumb mixture, pressing the mixture into the meat so it adheres well.

Place the chops into a preheated 425 degree oven and cook for 30 minutes for medium rare, adjusting cooking time for your oven if necessary.