Dijon & Panko-Crusted Lamb Chops with Salsa Verde Carrots & Garlicky Purple Potatoes
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Dijon & Panko-Crusted Lamb Chops

with Salsa Verde Carrots & Garlicky Purple Potatoes

55 MIN
+$8.00/serving 2 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
Our new rack of lamb comes already frenched—a common technique for trimming the excess fat and meat connecting the rib bones, which results in a much cleaner, elegant looking dish (that’s easier to eat!).

TECHNIQUE TO HIGHLIGHT
When slicing the lamb rack, use the rib bones as a guide. Place your knife between two bones and gently slice through the meat, following the direction of the bones so you don’t hit them.
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  • Nutrition
    PER SERVING
  • Calories
    940 Cals (est.)
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fresh
ingredients
Dijon & Panko-Crusted Lamb Chops with Salsa Verde Carrots & Garlicky Purple Potatoes
Title
  • 1 Frenched Rack Of Lamb
  • 6 oz Carrots
  • ¾ lb Purple Potatoes
  • 1 Lemon
  • 2 cloves Garlic
  • 1 bunch Thyme
  • 1 bunch Oregano
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Dijon Mustard
  • ⅓ cup Salsa Verde
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Crème Fraîche
  • 1 oz Castelvetrano Olives

Dijon & Panko-Crusted Lamb Chops

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then halve crosswise. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Pick the thyme leaves off the stems. Quarter and deseed the lemon. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Pick the oregano leaves off the stems; finely chop. Pit and roughly chop the olives. Grate the cheese on the small side of a box grater. In a bowl, combine the breadcrumbs, thyme leaves, half the garlic paste, half the mustard, and 2 teaspoons of olive oil; season with salt and pepper. To make the garlic dressing, in a separate, large bowl, combine the chopped oregano, chopped olives, remaining garlic paste, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the crème fraîche and salsa verde.

2 Prepare & roast the lamb

Line a sheet pan with foil. Pat the lamb dry with paper towels; season with salt and pepper on all sides. Place on the sheet pan, bone side down. Evenly spread or brush the remaining mustard onto the top side of the lamb (opposite of the bones), then top with the breadcrumb mixture (pressing to adhere). Roast 27 to 29 minutes for medium (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 10 minutes.

*The USDA recommends cooking lamb until an instant-read thermometer registers a minimum temperature of 145°F.

Prepare & roast the lamb
Roast the vegetables
3 Roast the vegetables

Meanwhile, transfer the carrot pieces to one side of a separate sheet pan; place the potato pieces on the other side. Drizzle with olive oil and season with salt and pepper. Toss to coat; keeping them separate on the sheet pan, arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 Dress the vegetables

Transfer the roasted carrots to a large bowl; add half the creamy salsa verde. Toss to coat. Taste, then season with salt and pepper if desired. Transfer the roasted potatoes to the bowl of garlic dressing; add the grated cheese. Toss to coat. Taste, then season with salt and pepper if desired.

Dress the vegetables
Slice the lamb & serve your dish
5 Slice the lamb & serve your dish

Slice the rested lamb between each bone. Serve the sliced lamb with the remaining creamy salsa verde. Serve the dressed carrots, dressed potatoes, and remaining lemon wedges on the side. Enjoy!

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