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Herb-Crusted Lamb Chop Duo with Rhubarb Chutney

Herb-Crusted Lamb Chop Duo with Rhubarb Chutney

Serves four
Cook time ~40 minutes

The Lamb:


*Spice Mix:


The Rhubarb Chutney:

Prepare the Rhubarb Chutney:
Place the rhubarb, maple syrup, and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. Continue to simmer for 20 minutes or so, until the rhubarb is tender but still holds its shape. Keep the chutney warm until serving.

Prepare the Lamb:

Place oven rack to the center position. Preheat the oven at 425º F (20 minutes)

In a mortar place all the spices preparation mix, combine grind well.

In a bowl, combine breadcrumbs and 2/3 of spices mix. Add 2 tablespoons olive oil (or melted duck fat) to moisten the mixture. Set aside.

Season the lamb rack all over by rubbing the meat with the leftover spice mix.

Heat 2 tablespoons olive oil in a large skillet over high heat. Sear rack of lamb for 1 to 2 minutes on both sides. Set aside for a few minutes.

On a large plate, place your breadcrumbs & spice mix and roll the rack on it on each side to create a crust all over the rack.

Arrange the rack bone-side down in the roasting pan. Roast the lamb in preheated oven for 12-18 minutes, depending on the degree of desired doneness. With a meat thermometer*, take a reading in the center of the meat after 10-12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5-7 minutes, loosely covered, before carving between every two ribs.

*Note: Allow the internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits.

Suggested Sides:

Braised white beans (preferably Flageolet) with diced of tomato and parsley.

Wine Pairings (available at Bonde):