Lamb Chops with an Olive-and-Herb Crust Recipe

Name: Lamb Chops with an Olive-and-Herb Crust Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fresh flat-leaf parsley leaves; 1 tablespoon fresh rosemary leaves; 1 tablespoon fresh oregano leaves; 6 large fresh sage leaves; 2 cups crust-free French bread cubes (1-inch cubes); 1/2 cup pimiento-stuffed Spanish green olives; 2 scallions, green parts only, coarsely chopped; 2 tablespoons extra-virgin olive oil; 1 teaspoon balsamic vinegar; 1/2 teaspoon freshly ground black pepper; 8 (1-inch thick) lamb chops,

Servings: persons

1 tablespoon fresh flat-leaf parsley leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh oregano leaves
6 large fresh sage leaves
2 cups crust-free French bread cubes (1-inch cubes)
1/2 cup pimiento-stuffed Spanish green olives
2 scallions, green parts only, coarsely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
8 (1-inch thick) lamb chops,

1
Preheat the oven to 450 degrees F and arrange rack in the middle.
2
Put herbs in a food processor and add the bread cubes.
3
Process until the mixture has the texture of fine crumbs.
4
Transfer to a shallow bowl and wipe out the food processor.
5
Combine olives, scallions, 1 tablespoon of the olive oil, vinegar, and pepper in the food processor.
6
Pulse until a coarse mixture forms.
7
Cover each lamb chop on both sides with about 1 tablespoon of the olive paste.
8
One at a time, press the coated chops into the breadcrumbs, covering both sides with a firm, even coating.
9
Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium-high heat.
10
Add the chops, in batches or using two pans if necessary, and cook until they begin to turn color, about 2 minutes.
11
Turn and cook for 1 more minute.
12
Transfer to the oven and roast, turning once, for 8 to 9 minutes total cooking time for medium rare.
13
Remove from the oven and let rest for 5 minutes.
14
Serve.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon fresh flat-leaf parsley leaves, 1 tablespoon fresh rosemary leaves, 1 tablespoon fresh oregano leaves, 6 large fresh sage leaves, and more.

Yes, Lamb Chops with an Olive-and-Herb Crust Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!