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 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 5, 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 some fat on the rack, just leave a thin layer enough to brown when we sear these in the pan.
How I prepare roasted lamb chops.
First, I sear the racks fat side down in a large hot skillet(affiliate link) for 4 minutes. Then I 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.
Second, I place them on a foil-lined baking sheet(affiliate link) fat side up and coat them with dijon mustard and minced garlic. In the oven they go for 15 to 20 minutes until they reach 140 degrees using a thermometer to gauge. Take them out and let rest for 10 minutes. Slice into chops and serve.
Be happy, eat well…
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Mustard Crusted Roasted Lamb Chops
- 2 (1 ¼) pound racks of lamb chops
- olive oil - enough to coat bottom of skillet
- kosher salt
- 2 tablespoons Dijon mustard
- 2 - 4 cloves garlic minced
- Preheat oven to 450 degrees.
- 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 140 degrees.
- Let rest for 5 to 10 minutes.
- Carve into chops.