Herb Crusted Lamb

Herb Crusted Lamb 3Spring finally seems like it might be around the corner, and this lamb crusted with fresh herbs is perfect for the weather. Lamb is one of my favorite meats (it may be my favorite) and I love that the simplicity of this preparation really lets the lamb flavor shine through. The rosemary is also very prominant, and the flavors play off each other perfectly. I served this with mashed red potatoes (skins on, mashed with a little sour cream) and asparagus.

  • 2 cloves garlic, minced
  • 1/2 cup parsley
  • 1/4 cup rosemary
  • 1/4 cup Romano cheese
  • 2 T. olive oil
  • 1 lb. lamb shoulder chop

Preheat broiler. Combine first 4 ingredients in a food processor. Continue to process while drizzling in oil until mixture comes together. Spread herbs over one side of your chop. Broil about 10 minutes for medium-rare.


By on March 7th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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4 thoughts on “Herb Crusted Lamb”

  1. Natasha- thanks!
    Sarah- I actually find lamb easier to cook than most meats (except for racks. I mess those up every time). You should give it a try!
    Carolyn- I never though to put something like this on a steak, but I bet it would be a nice way to amp up a cheaper cut. Cool idea!

  2. Wow! I have not tried my culinary hand in lamb. My husbands loves it and I leave him in charge of the lamb!


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