The traditional meat for Easter Dinner in The Man’s family is lamb. A roasted leg of lamb alongside roasted potatoes, vegetables, and usually some excellent popovers. But since I don’t have a large family to feed, I skipped the larger leg (or my favorite, the shoulder) and went with some thick meaty rib chops!
I had some garlic bread crumbs leftover from making Shrimp Scampi the other night. Along with a blend of freshly chopped herbs, I was able to create a crunchy crust for the chops. I went with what I had – parsley, rosemary, and thyme – but I think the addition of mint would have been ideal.
I served the chops with Ina Garten’s Dill Fingerling Potatoes. Although I didn’t use dill or fingerlings….but the cooking method is what’s important here. I went with petite Honey Gold potatoes (but any small potato will work) and topped them with rosemary and garlic. The potatoes cooked in a Dutch oven over low heat for half an hour (no peeking! You want to keep the steam trapped) and come out perfectly fluffy inside with a nice golden outside. Perfect pair for our crusty, juicy chops.
Herb Crusted Lamb Chops
- 4 lamb chops
- 1/4 C. garlic bread crumbs
- 2 T. mixed herbs, chopped (parsley, rosemary, thyme)
- 1 T. olive oil
Combine garlic bread crumbs and herbs in a small bowl. Season lamb chops with salt and pepper, and pack bread crumbs onto each side. Set aside. In a cast iron skillet (or non stick) heat up the oil over medium-high heat. Cook the lamb chops 3 to 4 minutes per side (for medium). Remove from heat and allow them to rest for a few minutes before serving.