Dijon-Crusted Lamb Chops Recipe
Bone-In Lamb Chops with Dijon & Italian Riveria Crust
by Chef Marc Murphy
Serves: 4
Time: About 45 minutes
Ingredients
For the lamb chops
8 bone-in lamb chops (about 1½ inches thick)
Kosher salt and freshly ground black pepper
2 tbsp olive oil (preferably Umbrian Gold, of course)
2 tbsp Dijon mustard
8 sprigs fresh rosemary
Salt & Pepper to taste
For the jus
1 tbsp olive oil
1 small onion, roughly chopped
2 shallots, peeled and halved
2 cloves garlic, smashed
½ cup dry white wine
1 cup beef or veal stock
1 tbsp butter
For the sides
1 lb baby potatoes, boiled and mashed with butter and cream
2 baby zucchini, halved lengthwise
Olive oil, salt, and pepper
Method
1. Sear the lamb.
Preheat your oven to 400°F (200°C).
Season the lamb chops generously with salt and pepper. Heat a heavy cast-iron skillet over medium-high heat, add olive oil, and sear the chops on both sides until golden brown—about 2 minutes per side.
2. Build the flavor base.
Transfer the chops to a roasting pan lined with rosemary sprigs. Brush the tops with Dijon mustard, then sprinkle the Italian Riviera Spice Blend over each chop for that fragrant, herby crust.
3. Roast.
Pop the pan into the oven and roast for 10-12 minutes for medium-rare, or longer depending on your preference. Remove from the oven, tent with foil, and let rest while you make the jus.
4. Make the jus.
In the same skillet used for searing, add a bit more olive oil if needed. Sauté the onion, shallots, and garlic until caramelized and fragrant. Deglaze with white wine, scraping up all the browned bits. Reduce slightly, then add the stock. Simmer until thickened, about 10 minutes. Blend until smooth, then whisk in butter for a glossy finish.
5. Finish the sides.
Quickly sear the zucchini in a hot pan with olive oil, salt, and pepper until tender and slightly charred. Keep the mashed potatoes warm.
6. Plate and serve.
Spoon mashed potatoes onto the plate, add the seared zucchini, and place the lamb chop on top. Drizzle with the rosemary-shallot jus and a final touch of Umbrian Gold olive oil.
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