Orange Thyme Rack of Lamb Chops

Posted12/24/2019 6:00 AM

For the Lamb

Finely grated zest and juice of 2 oranges


2 tablespoons honey

2 tablespoons extra virgin olive oil

2 tablespoons Dijon mustard

1 tablespoon finely minced garlic

1 teaspoon finely minced fresh thyme leaves

Kosher salt and freshly ground pepper to taste

2 8-chop racks of lamb about 2 pounds each

1 ½ cups fresh breadcrumbs

Fresh thyme sprigs

For the Orange Thyme Béarnaise Sauce

½ cup mayonnaise

Zest and juice of 1 orange

1 teaspoon finely chopped fresh thyme

1 tablespoon extra virgin olive oil

Kosher salt and freshly ground pepper to taste

In a large shallow bowl or container. Pat the lamb dry, then place into the bowl or container with the marinade and turn and sue your hand to make sure the marinade coats the lamb completely. Refrigerate, and marinate for about 8 hours, if possible turning the lamb and smearing on the marinade once or twice during the marinating time.

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Preheat the oven to 400 °F. Remove the lamb from the marinade and allow to come to room temperature, about 30 minutes. Add the breadcrumbs to the remaining marinade, stir to combine well, and press it into the meaty part of the lamb racks to coat in a thin layer.

Place the chops curved bone side up in a roasting pan or rimmed baking sheet and roast for 22 to 24 minutes for rare (internal temperature of 135°), or about 24 to 28 minutes for medium rare (140°F internal temperature). Transfer the lamb to a cutting board and let sit for 10 minutes.

While the lamb is cooking and resting, make the Orange Thyme Béarnaise sauce: In a small bowl combine the mayonnaise, zest and juice of the orange, thyme, olive oil, and salt and pepper.

Slice the racks into individual chops, place on a platter (or individual plates), and garnish with thyme sprigs. Serve with the sauce.

Nutrition Calories: 862kcal | Carbohydrates: 21g | Protein: 27g | Fat: 74g | Saturated Fat: 28g | Cholesterol: 132mg | Sodium: 373mg | Potassium: 366mg | Fiber: 2g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 3mg

Katie Workman,

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