Walnut Crusted Lamb chops

5 from 11 votes

Walnut Crusted Lamb chops

This tasty walnut-crusted rack of lamb recipe is coated with crushed walnuts and fresh herbs, then roasted in the oven until it’s succulent. it is the best holiday recipe or for special occasions and it’s ready in 30 minutes!

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch, Main Course

Cuisine: French, international

Servings: at 2 chops per person

Calories: 660kcal

Author: Maureen Celestine

Equipment

cast iron pan or heavy bottom sauce pan

Ingredients

1 tablespoon olive oil (plus 1 teaspoon)
1 rack of lamb , fat trimmed about (1.66lbs)
1 small sweet onion, chopped
4 garlic cloves, minced
1½ tablespoons balsamic vinegar
½ cup panko breadcrumbs
¼ cup walnut, crushed
4 fresh thyme sprigs, stemmed (about 2 tsps)
1½ teaspoons Ras-El-Hanout
Salt and ground black pepper to taste
pomegranate red wine sauce to drizzle (optional)

Instructions

Heat oil in a small saucepan over medium heat. Add the onion and saute for 4 minutes or until golden brown. Add the garlic, stir and cook for a minute. Add the vinegar, bring to a boil. Finally, add salt and pepper to taste (I used about ¼ teaspoon each). Remove from heat.
Combine the bread crumbs, walnut, and thyme into the saucepan with the onion mixture. Set aside.
Preheat oven to 375°F. Generously rub the lamb with a tablespoon of olive oil. Season with ras-el-hanout, and about ½ teaspoon of salt and fresh ground black pepper. Place the lamb in a roasting or cast iron pan, rib side down. Coat top and sides with the walnut crumb mixture from earlier. Transfer into the oven and roast for 20 minutes (rare) to 25-30minutes (medium-rare).
Transfer lamb to a cutting board and cover with aluminum foil to rest for about 10 minutes. Slice the lamb into chops. Serve with mashed potatoes or vegetables. Drizzle pomegranate sauce with pearl onion for an irresistible experience.

Nutrition