Herb-Crusted Lamb

herb-crusted lamb chops with potatoes

Ryan Liebe

Makes 4
Prep 15 m
Cook 15 m
Roast 25 m



  1. 1 of 5 Heat oven to 400 degrees . In a small bowl, stir first 4 ingredients. Transfer to a plate and spread out in an even layer.
  2. 2 of 5 Finely chop frozen broccoli and place in a colander. In a medium saucepan, cover potatoes by 2 inches with cool water. Bring to a boil and cook 12 to 15 minutes, until tender when pierced with a knife. Drain over broccoli in colander and return veggies to pot. Smash potatoes and broccoli with sour cream, milk, 3/4 plus 1/8 tsp salt and 1/4 tsp pepper. Keep warm.
  3. 3 of 5 Meanwhile, pat lamb dry and sprinkle meaty side with 1/8 tsp each salt and pepper. In a medium oven-safe stainless skillet, heat oil over medium. Add lamb and brown on all sides, 2 to 3 minutes per side. Transfer to a cutting board.
  4. 4 of 5 Brush fatty side of rack with mustard. Press mustard into herb mixture on plate until well coated. Spritz coating with cooking spray.
  5. 5 of 5 Return lamb, crust side up, to skillet and place in oven. Roast 20 to 25 minutes, until temperature reaches 135 degrees , for medium-rare. Rest on a cutting board 5 minutes (temp will rise to 145 degrees ). Slice ribs apart and serve over potato mixture.
Nutrition Information for Herb-Crusted Lamb
Servings Per Recipe: 4
Per Serving: 5 g sugar, 26 g pro., 802 mg sodium, 339 kcal cal., 15 g Fat, total, 5 g sat. fat, 25 g carb., 4 g fiber