Written on 10/01/2018
Jennifer Nevins

I recently made these baby lamb chops for a holiday party.  A friend had shared this recipe, and I improvised to make a quick blue cheese sauce that was smooth and creamy.  This is definitely worth trying.



4 Racks Baby Rib Lamb Chops

4 Cloves Garlic, Minced,

2 Tbsp. Coarse Sea Salt & 4 Tsp. Ground Pepper

½ Cup Seasoned Breadcrumbs

4 Tbsp. Olive Oil

2 Tbsp. Fresh Rosemary, Finely Chopped

Rosemary Sprigs (Garnish)


1 Small Pkg. Blue Cheese Brie & ½ Cup Light Cream



Preheat oven to 475 degrees and place 2 roasting pans in the oven (large enough to hold 2 racks each).  Meanwhile, rub the lamb and bones with the garlic and the seasoned breadcrumbs.  Sprinkle with salt and pepper.  In a large sauté pan, heat the olive oil and sear the racks for 1-2 minutes per side.  Place the seared lamb on the warmed roasting pans and sprinkle with the finely chopped rosemary.  Cover the bones of the chops with aluminum foil.  Roast for approx. 15 for medium rare (130-140 degrees F), or for approx. 20 minutes for medium (140-150 degrees F). When done, transfer to a cutting board and let rest for approx. 10 minutes before cutting and serving.  While lamb is resting, place the brie and the cream in a small pot and heat until melted and warm.  Garnish with rosemary sprigs if desired and serve with blue cheese brie sauce.