Delicious almond crusted lamb chops, crusted with toasted almonds, panko, spices and mint and flavoured with mustard and honey.
Lamb is one of my husband’s favourites and these almond crusted lamb chops, especially. Always moist, with a crispy coating and flavoured with mint, spices and mustard.
Much of the year we need to rely on frozen lamb, but lamb is in season right now, so look for fresh lamb in the fresh meat section of your local grocery store. Store your lamb in the refrigerator and use within 3-5 days. Be sure to remove your lamb from the refrigerator at least 1 hour before cooking, to allow it to come to almost room temperature before cooking. Simply leave it in the original wrapping on the counter. Set a timer so you don’t forget about it!
Ingredients and Substitutions
Lamb Chops – start with an 8-rib rack of lamb and cut the ribs into individual lamb lollipops.
Mint – fresh mint is recommended, for the best flavour.
Almonds – start with whole almonds and process down yourself. You can use roasted or blanched almonds.
Panko – these are the Asian bread crumbs, usually found in with the regular bread crumbs.
Temperature for Cooking Lamb
Most lamb lovers have a preference for the level of doneness they like, so when it comes to cooking lamb, an instant-read meat thermometer is a must-have. Check your lamb regularly and take it out of the oven when it reaches 5 degrees less than your desired level of doneness (internal temperature will rise by 5 degrees as it rests).
Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F
(Note that the safe internal temperature for lamb is considered to be 145F, although most prefer lamb when cooked rare or medium rare).
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Get the Recipe: Almond Crusted Lamb Chops
Ingredients
- One 8-rib rack of lamb, at room temperature
Crust:
- 8 mint leaves
- 1/2 cup almonds, toasted
- 1/2 cup panko bread crumbs
- 1 Tablespoon ground cumin
- 1/2 teaspoon ground thyme
- 1/4 teaspoon red pepper flakes
- 1 Tablespoon extra virgin olive oil
Rub:
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
Instructions
- Be sure to remove your rack of lamb from the refrigerator at least 1 hour before cooking, to allow it to come to almost room temperature before it goes in the oven.
- Toast the almonds: Add almonds to a skillet on the stove-top over medium-high heat. Cook, stirring almost constantly, until fragrant, about 2-3 minutes. Remove to a bowl to cool.
- Preheat oven to 350° F.
- Add mint leaves, cooled toasted almonds, panko, cumin, thyme, red pepper flakes and oil and process into a paste.
- Season lamb with salt and pepper. In a small bowl, combine Dijon mustard and honey. Rub over lamb. Press crust mixture over the lamb and place in a roasting pan or cast-iron skillet (bone side down).
- Roast in preheated oven 25-40 minutes, or until desired level of done-ness. Let stand 5 minutes, before cutting in to lollipops.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I didn’t know that lamb should be cooked from room temp. thanks for the tip! This looks so delicious, and the perfect dish for entertaining.
Thanks Sara and yes, I think cooking it from room temperature makes it easier to cook it to the desired done-ness most efficiently.
Wow, these look so delicious, Jennifer. Every time we eat lamb, I wonder why I don’t buy it more often because it’s so darn good.
I love the way you’ve prepared this and I could see how it would be a big hit with everyone. And your beautiful photos! Well, I go on about them every time but every single time they blow me away, lol.
Thanks so much, Robyn. My husband is a big lamb fan and he asks that every time I cook it, as well :)
The mint in the crust sounds wonderful! There is nothing better than a nice tender (medium rare) lamp chop. These look perfectly cooked and delicious. The honey and mustard rub is brilliant! Thanks Jennifer :)
Thanks Tricia :) This is my husband’s favourite way to enjoy lamb!
They should give these lamb lollys out at the barbershop. They’d have a line out the door! You can just see how gorgeous, juicy and perfectly cooked your lamb is from these lovely photos. You’ve got me drooling.
Thanks Cathy! Yes, that would be great for business, for sure :)
Wow, what an incredibly tasty sounding crust Jennifer! Love the addition of the mint and the cumin! Sounds so different and delicious.
Thanks Mary Ann :) It’s a great combination and crunchy, too!