Herb-Crusted Lamb Chops

Whisk the marinade ingredients together in a bowl. Sprinkle kosher salt on all sides of the lamb. Place the lamb racks in a plastic bag or shallow dish. Pour the marinade over the lamb, ensuring it's evenly coated. Massage the marinade into the meat. Marinate in the refrigerator for at least 2-4 hours or overnight. Take the lamb racks out of the fridge 30 minutes before cooking. Pat them dry with paper towels. Preheat the oven to 300°F (150°C). To a medium sized bowl, add olive oil, minced garlic, panko bread crumbs, thyme, rosemary, and optional anchovy fillets. Season with salt and pepper. Transfer the mixture to a shallow dish. Preheat nonstick skillet over medium-high heat. Brown the lamb racks on all sides for 2-4 minutes per side. Transfer the racks to a wire rack set on a rimmed baking sheet. Brush the lamb racks with Dijon mustard. Press them into the panko mixture, coating them evenly. Place the lamb racks on the wire rack with the fat side up. Roast in the oven for 40-50 minutes or until the lamb reaches an internal temperature of 135°F (57°C) for medium doneness. Remove the lamb from the oven and let it rest for 15 minutes. Cut between the bones to separate the chops. Garnish with fresh parsley. Combine all the mint sauce ingredients in a small bowl (optional). Serve the Herb-Crusted Lamb Chops immediately with the mint sauce on the side. Enjoy your delicious meal!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

2 racks of lamb (1 3/4- to 2-pound each), fat trimmed to ⅛ inch

Step 2

Marinade:

Step 3

1/4 cup extra-virgin olive oil

Step 4

4 cloves of garlic, minced

Step 5

2 tablespoons fresh lemon juice

Step 6

2 tablespoons Dijon mustard

Step 7

2 tablespoons chopped fresh rosemary

Step 8

1 tablespoon minced fresh thyme

Step 9

4 teaspoons kosher salt per rack of lamb

Step 10

1/2 teaspoon freshly ground black pepper

Step 11

Panko Crust:

Step 12

1 cup panko bread crumbs

Step 13

2 tablespoons extra-virgin olive oil

Step 14

2 tablespoons minced fresh thyme

Step 15

2 tablespoons chopped fresh rosemary

Step 16

4 cloves of garlic, minced

Step 17

Optional: 4 anchovy fillets, rinsed, patted dry, and minced

Step 18

Kosher salt and freshly ground black pepper

Step 19

2 tablespoons chopped fresh parsley

Step 20

1 tablespoon grated lemon zest

Step 21

1/4 cup Dijon mustard

Step 22

Optional Mint Sauce:

Step 23

1/2 cup chopped fresh mint

Step 24

6 tablespoons extra-virgin olive oil (good quality)

Step 25

1/4 cup chopped fresh parsley

Step 26

2 tablespoons lemon juice

Step 27

1 garlic clove, minced

Step 28

1/2 teaspoon kosher salt

Step 29

1/4 teaspoon pepper