Photo: Thayer Allyson Gowdy; Styling: Miranda Jones Photo by: Photo: Thayer Allyson Gowdy; Styling: Miranda Jones

Spiced Lamb Chops with Rosemary Crumbs

Great for cocktail parties since you can eat them one-handed.

Sunset OCTOBER 2011

  • Yield: Serves 10
  • Total: 1 Hour, 30 Minutes


  • 2 frenched racks of lamb (about 2 1/2 lbs. total), cut between the bones into chops
  • 3 tablespoons olive oil
  • 1 large garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon chopped fresh rosemary
  • 1/2 cup plain or garlic croutons
  • 1 teaspoon lemon zest


1. Put lamb in a large bowl. Add oil, garlic, spices, 1/2 tsp. salt, and 1/2 tsp. rosemary, tossing to coat evenly. Chill, covered, at least 1 hour and up to 1 day ahead.

2. Pulse croutons, lemon zest, and remaining salt and rosemary in a food processor into coarse crumbs.

3. Heat grill to high heat (450° to 550°). Grill lamb, turning once, 6 to 8 minutes for medium rare. Sprinkle with crumb mixture.

Note: Nutritional analysis is per chop.

Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 54%
  • Protein: 15g
  • Fat: 8.8g
  • Saturated fat: 2.2g
  • Carbohydrate: 1.3g
  • Fiber: 0.2g
  • Sodium: 203mg
  • Cholesterol: 45mg

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Spiced Lamb Chops with Rosemary Crumbs Recipe