80min 4 ppl
Persillade-Crusted Lamb Chops
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 8 steps
Medium: 31–60 min or 7–12 steps
620 kcalper person
Protein 48g
Carbs 9g
Fats 42g
About this dish
Seared hard, then blanketed in a garlic-parsley persillade bound with Dijon and pressed on while still hot so the crust bonds and crisps under the grill instead of sliding off — a sharp, herbaceous counterpoint to rich lamb.
Allergy Info
Dairy, Gluten, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh flat-leaf parsley leavesfinely chopped60 g
- Garlic clovesminced4 whole
- Fresh thyme leavesfinely chopped2 tbsp
- Lemon zestfinely grated1 tsp
Meat & Poultry
- Lamb loin chopsabout 180g each, frenched and trimmed of excess fat8 whole
Dairy & Eggs
- Unsalted buttermelted60 g
Dried Goods
- Fresh breadcrumbsfrom day-old white bread30 g
Spices & Seasonings
- Flaky sea salt2 tsp
- Black pepperfreshly ground1 tsp
Oils & Condiments
- Neutral oilsuch as grapeseed2 tbsp
- Dijon mustard3 tbsp
Utensils
- Cast-iron or stainless-steel skillet
- Wire rack
- Meat thermometer
- Mixing bowl
- Pastry brush
Method
1
Pat the lamb chops completely dry with paper towels. Season generously on both sides with the sea salt and black pepper. Combine the parsley, breadcrumbs, garlic, thyme, melted butter, and lemon zest in a bowl and mix until the mixture resembles damp sand. Set the persillade aside.
Approx. 10 minutes
2
Preheat the oven to 220°C (200°C fan / gas mark 7). Place an oven-safe skillet or roasting pan in the oven to heat.
Approx. 10 minutes
3
Heat the neutral oil in a heavy cast-iron or stainless-steel skillet over high heat until the oil begins to shimmer and just smoke. Sear the lamb chops in batches for 2 minutes per side until a deep mahogany crust has formed, then transfer to a wire rack set over a baking tray.
Approx. 6 minutes
4
Working quickly while the chops are still hot, brush the top and sides of each chop generously with Dijon mustard.
Approx. 2 minutes
5
Press a firm, even layer of the persillade mixture onto the mustard-coated surface of each chop, compacting it gently so it adheres.
Approx. 3 minutes
6
Transfer the chops on the rack and tray to the preheated oven and roast for 8 minutes, until the crust is golden and set and the internal temperature of the lamb reads 63°C on an instant-read meat thermometer for medium.
Approx. 8 minutes
7
Switch the oven to the grill setting on high and grill for 2–3 minutes, watching closely, until the crust is deeply golden and lightly crisped.
Approx. 3 minutes
8
Rest the chops uncovered on the rack for 5 minutes before serving, so the juices redistribute without steaming the crust — expect the internal temperature to rise a further 2–5°C as they rest.
Approx. 5 minutes
