Delicious Blue-Parm Herb Crusted Lamb Chops

Blue-Parm Herb Crusted Lamb Chops

  • Prep: 20 mins
  • Cook: 35 mins
  • Total: 55 mins
  • Servings: 4
  • Yield: 4 servings


Herb Crust

  • Blue-cheese crumble
  • Grated Parmesan
  • Fresh Basil Leaves
  • Rosemary
  • Course Salt
  • Fresh Cracked Black Pepper

Lemon Butter Sauce

  • Butter
  • Lemon Juice and Zest
  • Garlic
  • Salt
  • Rosemary
  • Chicken Stock

Lamb Seasoning

  • SPG Blend
  • Greek Freak Blend
  • Course Black Pepper

Disclaimer [I will be explaining how i cooked it using my firebox, most if not all can be translated to a stove cook, watch the live cook to fill in the gaps if needed Live Cook ]


While your cast iron comes up to temp, season lamb with a light coating of the SPG Blend. Make certain to get both the front and back along with the sides. Next, add a generous coating of the  Greek Freak rub, or use one of your own herb-focused rubs

Add to the hot skillet 1/2 stick of salted butter. Once the butter is reduced place the lamb into the skillet fat side down, we are wanting to get a nice hard sear, you will know that is done when the lamb lifts from the pan easily, no longer stuck. Repeat this step for the sides and the back. Once all sides are seared place the skillet back into the firebox, adjacent to your heat source [place in over at roughly 300 degrees, this is where we start to cook for an internal doneness 115] 

open fire roasted rack of lamb

While the lamb is cooking get your pot of water [4 quarts] up to a boil. Add a pinch of salt and oil to the pot then cook your pasta to al dente. [for an additional taste of brightness, save the juiced lemons and drop them in the pot, the heat helps release additional oils found in the rind of the lemon] I do this anytime I am making pasta with a citrus element.

Let's start on the herbal crust, in a blender, coffee grinder, or food processor add 1/2 cup of Blue Cheese, 1 cup grated Parmesan, 4-5 Large Basil Leaves, 1 Stalk of Rosemary set the stem aside, 1 tbsp of course salt, and 2 tbsp of fresh cracked black pepper. Blitz the mixture until nice and fine. Now that the herb blend is done let’s grab the lamb, and spoon the drippings collected in the pan over the lamb, we will use this as our binder. [You can also use thick mustard as well]

Once the lamb is covered with the binder, add a generous coating of the herb blend. Make sure to cover all sides, shake off any excess and repeat the steps. Then place back in the skillet until internal temp hits 115, or notified by your probe.

Now let’s get to the sauce. In a pan place 1 stick of butter, pour in 1 cup of chicken stock, add the juice and zest from 1 whole lemon, salt to taste, and toss in the rosemary stalk from earlier. slowly render this down and will see the sauce slightly thicken. As it thickens add in your

Time to plate and serve, I personally like to take the paste and toss it into the saucepan itself. Making sure all pieces of pasta are nicely coated.

pan seared rack of lamb

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