We were really excited to brainstorm some new ideas for Hanukkah dinner and try to put a fresh, exciting spin on a traditional menu. If you know Nana, you know that our holiday mains have typically been some type of red meat. Instead of the usual brisket recipe, we present you with these mustardy, Parmesan crusted lamb chops. They. Are. The. Bomb. Two kinds of mustard and fresh herbs give the lamb chops a necessary tang to balance out their rich flavor. Crusty Parmesan coating gives them a salty crunchy crust. Serve over garlicky green beans for a decadent, holiday worthy, (almost) complete meal.
Dijon Crusted Rack of Lamb
Makes: 16 lamb chops
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes
Ingredients For the Lamb Chops :
- 2 racks of lamb, approximately 8 chops per rack
- 2 tbs olive oil
- 1 tbs salt
- 2 tsp black pepper
- 3 tbs dijon mustard
- 3 tbs whole grain dijon mustard
- 3 cloves garlic, minced
- 1 tbs fresh thyme, minced
- 1 tbs fresh rosemary, minced
- 1 cup bread crumbs
- 1/3 cup grated Parmesan cheese
Ingredients for the Garlicky Green Beans:
- 2 lbs green beans, trimmed better than they are in these photos
- 3 cloves garlic, minced
- 3 tbs butter
- salt and pepper to taste
- Preheat the oven to 450 degrees.
- Make the mustard coating. Combine the dijon, whole grain mustard, garlic, thyme, and rosemary in a mixing bowl. Whisk well to combine and set aside.
- Make the bread crumb coating. Combine the bread crumbs and Parmesan cheese in a second bowl. Season with a pinch of salt and pepper. Set aside.
- Rub the lamb chops with the 2 tbs olive oil and season well with salt and pepper. Heat a large skillet on high heat. When the pan is hot hot hot, add the lamb chops to the pan. Sear for 6 minutes or so, rotating each rack of lamb so that all sides get seared during the cooking time. Oil will splatter, your microwave vent will need to be turned on. This step is messy but necessary. If your pan is not large enough for both racks, do one rack at a time. When the lamb chops are finished searing, remove them from the pan and place onto a cookie sheet. Let them rest for 5 minutes.
- Thoroughly coat the lamb chops with the mustard mix. Use your hands to coat the breadcrumb mix on top of the mustard. Pat it on there well so that the coating sticks to the chops. Bake the lamb chops in the oven for 15 minutes. Remove from the oven and let them rest for about 10 minutes before serving.
- While the lamb chops are in the oven, cook the green beans. Heat the skillet the green beans were in to medium-high. Add the butter and garlic to the pan. Melt the butter and add the green beans. Saute for about 8 minutes, or until the green beans are crispy on the outside and softened in the middle. If they are getting too brown but are not cooking, add 1/3 cup water to the pan. This helps steam and saute and will get the insides of the beans cooked to the correct temperature.
- Use a cutting board and a very sharp meat slicing knife to gently separate the chops. Serve with garlicky green beans, if desired.
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