• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Genetic Chef

  • Recipes
  • About
  • Contact
  • Shop
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Beef and Lamb

    Simple Mustard Crusted Roasted Lamb Chops

    Published: Feb 8, 2022 by Natalie · This post may contain affiliate links · Leave a Comment

    JUMP TO RECIPE PRINT RECIPE PIN RECIPE

    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.

    Three roasted lamb chops on a plate with roasted baby potatoes and arugula.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.

    Three lamb chops sliced off the rack on a dark platter.

    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.

    Have you seen these?

    • CHOCOLATE GANACHE PEANUT BUTTER BARS
    • SIMPLE DELICIOUS STRAWBERRY RHUBARB CRISP
    • QUICK SIMPLE SAUTEED BROCCOLI WITH GARLIC
    • SIMPLE PERUVIAN CUCUMBER SALAD WITH LIME
    Three roasted lamb chops on a plate with roasted baby potatoes and arugula.

    Mustard Crusted Roasted Lamb Chops

    PRINT PIN
    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 Recipe can be halved or doubled.
    Course: Appetizer, Main Course
    Cuisine: American
    Keyword: Lamb, Roasted Lamb Chops
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 Servings
    Author: Natalie Gregory

    Ingredients

    • 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
    Prevent your screen from going dark

    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

    If you prefer, you can sear one rack at a time for 4 minutes each side. I sear two at the same time using a 12" skillet that fits two racks perfectly. When preparing this dish, I usually cook 2 to 4 racks to feed 5 - 8 people. Do whatever is easier for you.
    If you are only preparing one rack, simply sear in an oven-safe skillet, then place the skillet in the oven to continue cooking after coating with mustard.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

    More Delicious Beef Recipes

    • A Delicious Hearty Beef Stew (Gluten Free)
    • Italian Meatloaf Baked In No Cook Tomato Sauce
    • AN INCREDIBLE GUINNESS BEEF STEW
    • A Nontraditional Delicious Corned Beef and Cabbage

    See More Beef →

    More Beef and Lamb

    • Grilled Greek Style Lamb Chops
    • The Most Delicious Italian Meat Sauce
    • Nat Your Average Chili
    • String Beans with Ground Beef

    NEVER MISS A RECIPE!

    Reader Interactions

    Leave a Comment Cancel reply

    Primary Sidebar

    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

    More about me →

    Categories

    AMAZON ASSOCIATES DISCLOSURE

    The Genetic Chef is an Amazon affiliate. If you click through to Amazon from my website, I get a small commission at no cost to you which helps me keep this site going. Thank you for your support!

    Visit My Shop!

    Product Recommendations

    Vitamix 5200 Blender

    Cuisinart 14-Cup Food Processor

    KitchenAid 6 Qt. Professional 600 Series

    Breville Smart Oven Pro

    Le Creuset 7-1/4-Quart (Dutch) Oven

    Duralex Stackable 9-Piece Bowl Set

    Lodge 10.25 Inch Cast Iron Skillet

    Nordic Ware Baker's Half Sheet

    Footer

    ↑ back to top

    Privacy Policy

    Subscribe

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 TheGeneticChef

    Foodie Pro Theme