Herb-Crusted Lamb Chops

  • Preparation 35 MIN
    Cooking 15 MIN
  • Servings 4
Looking for that perfect Easter recipe to impress your guests? These herb-crusted lamb chops are simple, elegant and extremely easy to prepare (opt for local lamb if you can, and organic lamb for a splurge). All they need is a quick sear in the pan, a dip in Dijon mustard and a coating of breadcrumbs flavoured with organic herbs: parsley, dill, mint, sage and oregano. The crust is key as it helps seal in moisture for tender lamb every time. Just perfect with a vibrant vegetable side, like grilled asparagus and crispy potatoes.


Herb Breadcrumbs



  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Herb Breadcrumbs

  1. In a bowl, combine all of the ingredients. Mix well and set aside.


  1. On a work surface, slice between the bones of the racks of lamb to get 16 chops.
  2. In a large skillet over high heat, brown half of the lamb chops at a time in the oil for 1 to 2 minutes on each side. Season with salt and pepper. Set aside on a plate.
  3. Using half of the Dijon, brush one side of each lamb chop. Sprinkle with half of the herb breadcrumbs, pressing well to adhere. Turn the lamb chops over and cover with the remaining Dijon and breadcrumbs. Place the lamb chops on the baking sheet.
  4. Roast for 8 minutes or until the meat is cooked but still pink in the centre.
  5. Delicious served with grilled asparagus, crispy potatoes or a green salad.


Cleaning a rack of lamb involves removing any excess fat and cleaning the bones (a process known as Frenching). You can ask your butcher to do it for you.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.