Rosemary Fennel Crusted Grilled Lamb Chops

My go-to, crowd-pleasing lamb recipe

This is my favorite way to enjoy grilled lamb chops now! This recipe is easy and quick, but still fancy enough to really wow a crowd! this recipe is a dinner host’s dream!

Have these grilled lamb chops ready in under 30 minutes!

This lamb recipe is quick and fool proof! What else could you want from a recipe!

Ingredients:

Lamb Chops – This cut of meat has a rich and savory flavor. Though they are incredibly easy to make, lamb chops never cease to look impressive on a dinner party spread. Win major culinary points with your friends and make these at the next potluck! We are going to use 2 racks of lamb for this recipe which will yield approximately 3 lamb lollipops for 6 people.

Rosemary – The strong flavors of rosemary compliment the richness of lamb perfectly. I like to use a lot of rosemary when I make this dish by incorporating it in the crust as well as adding extra sprigs when I’m grilling to flavor the smoke

Fennel Seeds – I absolutely love the flavor of fennel. It has a subtle sweet and licorice flavor that goes well with rosemary.

Almonds – The almonds work as a filler ingredient so to speak. It is ground together with the rosemary and fennel seeds to form the crust. It has a nice, lightly toasted flavor and tastes great with the other ingredients. I prefer to use Slivered Almonds, but any will work.

Salt and Pepper – Be generous with the salt! be sure to season the lamb chops before and after you cover it in the rosemary fennel crust

Olive Oil Spray – Spraying olive oil over the crusted lamb chops helps the rosemary, fennel, almond mixture stay on the lamb chop though the grilling process.

Steps to make Rosemary Fennel Lamb Chops

Step 1: Preheat your grill to 400 degrees Fahrenheit.

Step 2: Cut the racks of lamb into lollipops by slicing between every bone. Season both sides of each lollipop generously with salt and pepper. Set aside. For more information on how to cut a rack of lamb into lollipops, I suggest checking out Series Eats’ guide.

Step 3: Make the rosemary fennel crust. Add the almonds and fennel seeds to a frying pan and toast on medium heat for 5 minutes. If using blanched whole almonds instead of slivered, begin toasting them roughly 3-4 minutes first as they are thicker and will take more time than the fennel seeds to cook. Remove the rosemary from its stem and toast it for 1 more minute. Remove from heat then add to a food processor.

Step 4: Blend the almonds, fennel seeds, and rosemary until crumbly. Season generously with salt. Transfer the mixture to a plate or a bowl. Dab both sides of the lamb chops in the mixture to coat both sides. Spray with olive to help the crust stay in tact and help the lamb chop brown nicely.

Step 5: Add the lamb chops to the grill and cook for 2 minutes per side. The lamb chop is done cooking when it reaches 125-130 degrees Fahrenheit.

Step 6: Let the lamb rest for 10 minutes before serving, then enjoy!