Roasted Lamb Chops
Crusted with Pinenuts and Thyme
ZD Wines Cabernet Sauvignon, Napa Valley
Chef Ashley Grant, ZD Wines
1 eight-bone rack of lamb, frenched (you can ask your butcher to do this for you)
4 T Dijon mustard
1 ½ C Panko (Japanese-style bread crumbs)
½ bunch thyme, leaves picked
½ cup pine nuts
salt and pepper to taste
In a food processor, combine Panko, thyme, pine nuts, salt and pepper. Process until pine nuts are fairly chopped.
Generously season the lamb chops with salt and pepper. In a very hot sauté pan, sear all sides of the lamb until golden brown. Remove. Cool.
Rub lamb rack with mustard, then coat with bread crumb mixture. Roast in a 400º oven for about 10-15 minutes, depending on the size of the rack. Pull lamb when internal temperature is about 130º and then let rest for at least 10 minutes. Slice into 4 individual chops per person or cut into two double chops.
Serve with ZD Cabernet Sauvignon, Napa Valley