Herb Crusted Lamb Chops
For the perfect meal, pair these herb crusted lamb chops with our Rutherford Hill Merlot.
- Salt and pepper
- Olive oil
- 4, 8-bone lamb rib racks (ask your butcher to include 1/2 lb. of trimmings for sauce)
- 2/3 cup Dijon mustard
- 1 cup loosely packed parsley
- 4 sprigs fresh rosemary
- 1/4 cup olive oil
- 1/2 cup Parmesean cheese, grated (Grana Padana or Parmigiano-Reggiano)
- 1/2 cup pine nuts
- 1 1/2 cup cups fresh bread crumbs
- 1/2 lb. trimmings from rack
- 2 shallots, chopped
- 1/4 cup red wine
- 2 cups veal demi-glace
- 2 sprigs fresh rosemary
- Salt and pepper
For the Lamb
Cut each rib rack in half and season with olive oil, salt and pepper. Just cover bottom of a large sauté pan with olive oil and heat until hot, but not smoking.
Brown rib racks a few minutes on each side until browned and let cool slightly.
Smear fatty sides of each ½ rack with Dijon.
Cover with a generous coating of bread crumb mixture, and roast at 400°F until thermometer registers 130°F (for medium-rare), 20 to 25 minutes.
For the Herb Crust
In a food processor, purée the parsley, rosemary and olive oil together. Add the Parmesan, pine nuts and bread crumbs, pulse to combine and set aside.
For the Sauce
Saute lamb trimmings in 1 tablespoon of olive oil in a medium stock pot until rendered. Add red wine and reduce until almost dry. Add demi-glace, bring to a boil and reduce by ¼. Remove from heat, add rosemary and let steep for 20 minutes. Strain into a small saucepan, reheat and adjust seasoning.
When done, remove rib racks from oven and let rest.
Slice each ½ rack into 2, 2-chop servings. Add sauce around presentation to coat plate. Simple sautéed greens, such as rapini, arugula, escarole or spinach, make a wonderful additional accompaniment.