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5 from 1 vote

Crunchy Lollipop Lamb Chops

Appetizer or small dinner lollypop lamb chops.
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Servings: 4
Author: Angela Roberts


  • 2 tablespoons dijon mustard
  • 1 clove minced garlic
  • 2 teaspoons chopped fresh thyme
  • 1 1/4- pound rack of lamb or eight frenched lamp chops (trim fat)
  • 1/4 cup whole wheat panko bread crumbs
  • Sea Salt Black Pepper


  • Pre-heat oven to 450
  • Chop thyme and garlic together. I use a small mezzaluna when chopping herbs and garlic. Mix into mustard.
  • Rub on salted chops, and refrigerate up to six hours.
  • Right before heating, pat on panko bread crumbs on top of mustard mixture.
  • Preheat cast iron pan or baking stone.
  • Put cold chops in hot oven, unless they are thick chops. (If so, allow them to rest at room temperature before roasting).
  • Roast 5-7 minutes on each side or just until crisp for medium rare. Adjust according to your preference, keeping in mind chops will continue to cook, while resting.
  • Let rest five minutes.
  • Notes:
  • Lollipop Chops: You may need to increase ingredient to make sure chops are covered.
  • Rack of Lamb: If you go this route, bake at 425, approximately 30 minutes for medium rare.
  • Cast Iron: This is very hot and stays hot for quite a while, and does a great job crisping food. You can also use a baking stone or a regular roasting pan.
  • Panko Bread Crumbs: These go a long way in adding a crispy texture without a high carb content. I used a whole wheat version.