Also known as lamb lollipops, these Mustard Crusted Roasted Lamb Chops are meaty, juicy, tender, and incredibly tasty. Perfect as an appetizer, dinner, or party food and preparation is simple.
Although this is considered an elegant dish or one that is reserved for special occasions, roasted lamb chops are basically a fancy fun food you can eat without utensils because it comes with a built-in stick (handle).
To be honest, I don’t care for lamb because I find it gamey. It wasn’t until I attended a fancy wedding that offered these as an appetizer that I actually tried a lamb chop or lamb lollipop. It was funny to see women with long gowns holding the chop in their perfectly manicured fingers, ripping off the meat like wild animals. Actually, it was quite disturbing.
My husband persuaded me to try one. I held one using my index finger and thumb to hold the handle (exposing to everyone my unpainted nails) and bit off a piece of meat in a ladylike manner. It was good! It didn’t taste as gamey as a lamb roast. I was finally convinced I would make this for my husband, who has always begged me to prepare lamb for him. Lamb chops, yes. Roast leg of lamb, no.
To share how silly I am, when I purchased my first rack of lamb, I wanted to buy two racks similar in weight because serving a family of five, two racks are required. I stood over the meat counter and started counting the ribs because I wanted both racks to have the same amount. My husband asked what the heck I was doing. I told him. He burst out laughing and told me they all had 8 ribs. I told him I was just kidding as my face turned red. It’s the ONLY time my husband knew something I didn’t. Although he got a kick out of my embarrassment, he was smart and didn’t pursue it further.
When preparing, I like to remove the top layer of fat as I feel the meat is tender enough without that thick layer. Leave a thin layer of fat on the rack so that they brown when seared in the pan.
How I prepare roasted lamb chops
First, sear the racks fat-side down in a large hot skillet for about 4 minutes until they are beautifully browned. Then flip them over and stand them up with the bones facing each other to keep them in position and sear the underside for another 2 - 4 minutes until golden.
Next, place them on a foil-lined baking sheet fat side up and coat them with dijon mustard and minced garlic.
Roast for 15 to 20 minutes until they reach 130 degrees for medium rare or 140 degrees for medium using a thermometer to gauge. Take them out and let them rest for 10 minutes. The temperature will increase as it rests. Slice into chops and serve. If you want to learn more about lamb, check out the USDA website.
How many does a rack serve? Well for most normal people a 1 ½ pound rack should feed four people as long as you serve them with some delicious sides. For my family that same rack feeds two and I still serve with a few sides and sometimes some fresh bread. I have healthy eaters in my family.
What to serve with mustard crusted roasted lamb chops:
- Roasted Baby Potatoes with Rosemary and Thyme
- Mashed Potatoes
- Roasted Asparagus with Mozzarella
- Garlic butter mushrooms with cognac and tarragon
- Green beans almondine
- Silky smooth carrot puree
- Roasted carrots with butter and dill
- Peruvian Mashed Potatoes
Life is too short for mediocre food.
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Mustard Crusted Roasted Lamb Chops
PRINT PINIngredients
- 2 (1 ¼) pound racks of lamb chops
- olive oil - enough to coat bottom of skillet
- kosher salt
- pepper
- ¼ cup Dijon mustard
- 4 - 6 cloves garlic minced
Instructions
- Preheat oven to 450°.
- Line a baking sheet with foil for easy cleanup.
- Combine the mustard and garlic in a bowl and set aside.
- Sprinkle both sides of the racks with kosher salt and pepper.
- Heat a large skillet over medium-high. Coat the bottom with the oil.
- When you see the oil rippling, place the racks fat side down to sear.
- Sear for 4 minutes per side.
- Remove from the skillet and place racks fat side up on prepared baking sheet.
- Coat with Dijon mustard mixture.
- Place racks in oven and roast for 15 - 20 minutes until instant-read thermometer reads 130° for medium rare or 140° for medium. It will continue to cook as it rests.
- Let rest for 10 minutes.
- Carve into chops.
Notes
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