Almond Panko Crusted Lamb Lollipops

Almond Panko Crusted Lamb Lollipops

Course: Main Course
Cuisine: American
Keyword: crusted lamp lollipops recipe, lamb chop recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 servings
Energy: 393 kcal
Author: Jennifer
Delicious ground almond, panko and spice coating, with a mustard and honey rub! Recipe is for one rack of lamb (8-rib). Double or triple as needed.


  • One 8-rib rack of lamb at room temperature


  • 8 mint leaves
  • 1/2 cup almonds toasted
  • 1/2 cup panko bread crumbs
  • 1 Tbsp. ground cumin
  • 1/2 tsp. ground thyme
  • 1/4 tsp. red pepper flakes
  • 1 Tbsp. olive oil


  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. honey


  1. 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.
  2. 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.
  3. Preheat oven to 350° F.
  4. Add mint leaves, cooled toasted almonds, panko, cumin, thyme, red pepper flakes and oil and process into a paste.
  5. 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).
  6. Roast in preheated oven 25-40 minutes, or until desired level of done-ness. Let stand 5 minutes, before cutting in to lollipops.