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Food For the Soul – Cornbread-Crushed Lamb Chops

June 17, 2010 by  
Filed under Food

Cornbread-Crushed Lamb Chops

Cornbread-Crusted Lamb Chops


Lamb chops are a great addition to a traditional summer menu. What better way to kick off summer cuisine on Father’s Day than by serving the man in your life lamb chops with a Southern spin? I like to prepare them crusted with cornbread, fresh rosemary and served with a side of potato salad. Let there be no doubt: These chops will earn brownie points for the ladies who make them.


2 racks of lamb, cleaned

2 tablespoons extra-virgin olive oil

5 cloves garlic, peeled and finely minced

5 or 6 sprigs fresh rosemary, stems removed, leaves finely chopped

Kosher salt and freshly ground black pepper, to taste

2 tablespoons canola oil

1 1/2 cups of pre-made cornbread

3 tablespoons finely chopped flat-leaf parsley

1/2 cup Dijon mustard


1. Preheat oven to 350 degrees.

2. Rub the back cap of both racks of lamb with the olive oil, garlic, half the rosemary, and salt and pepper, to taste.

3. Heat the canola oil in a large sauté pan over medium-high heat. Using a pair of tongs, place the lamb, cap side down, in the hot pan. Sear for 4 to 6 minutes on all sides.

4. Remove the lamb from the pan, place on a wire rack, and let rest for 15 minutes.

5. Combine the cornbread crumbs, remaining rosemary, and parsley in a medium bowl. Brush each rack lightly with Dijon mustard and pack the cornbread mixture on the back cap of the lamb. Place the lamb on a wire rack on a baking sheet.

6. Roast the lamb for 18 to 20 minutes for medium-rare to medium. Roast an additional 8 to 10 minutes for well-done (cover the exposed bones with foil so they don’t burn), but remember that lamb is best served medium-rare to medium.

7. Remove the lamb from the oven and let rest for 5 to 8 minutes. Cut the rack into chops with a sharp chef’s knife, and serve immediately with potato salad or select side dishes.

Chef Jeff Henderson

Chef Jeff Henderson

Jeff Henderson is the author of New York Times best-seller “Cooked” (William Morrow) and “Chef Jeff Cooks” (Simon & Schuster). For more info, visit

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