Skip to Content

Herb Citrus Crusted Lamb Chops

Herb Citrus Crusted Lamb Chops

Sharing is caring!

Right before we head out for the holidays we like to have a special meal just the two of us at home.  We cook something special, open a bottle of bubbly and exchange gifts.  This recipe for Herb Citrus Crusted Lamb Chops was the perfect meal to ease into the crazy holidays. 

Herb Citrus Crusted Lamb Chops

When we received the package from Annie at Lava Lake Lamb, we put aside some French Rib Chops, for this special occasion.  I love French Rib Chops as I feel they dress up a casual meal, as they are so elegant in presentation.  

I use to make this particular recipe often, but it has been awhile.  Definitely a welcome change.  I love the combination of the orange zest, garlic, and rosemary with the creamiest of the fresh lamb.  As well, being that lamb is grass fed, there is a nice sweet grassiness that is very pleased with this combination of herbs. 

I decided to serve this dish with mashed sweet potatoes that we simply prepared with a little butter, milk, and salt.  This meal would make for an elegant but simple New Year’s Eve meal.

Recipe:  Herb Citrus Crusted Lamb Chops

Ingredients:

4 organic lamb french rib chops
1 orange, peel zested
4 garlic cloves, crushed
rosemary, a handful, minced
olive oil
maldon sea salt to taste

How To:

Mix zest, garlic, and rosemary together in a bowl.

Pat dry the lamb chops and coat very well with the herb mixture.

Heat a grill pan until hot, drizzle a small amount of olive oil into the pan.  Sear each side of the chops until golden brown, about 3 – 4 minutes, depending on how pink you like the centers.

Remove from heat.

Sprinkle with salt.

Serve.

Eat.

(Visited 1,122 times, 1 visits today)

Aimee Chapman

Wednesday 8th of September 2010

we have a small garden at home that has herbs and vegetables"""

Jason Sandeman

Sunday 3rd of January 2010

This dish is a very elegant way to present your sophistication to some. I think that it is best to use lamb locally, as I find that it just helps out those who produce it. Plus, you can make a nice sauce for the lamb out of the trimmings if you "French" the racks by yourself.

French Cooking for Dummies

Wednesday 30th of December 2009

What a great holiday meal! We haven't had ours yet, your lamb chops sound great :-D