North African-style Lamb Chops

Exotic ingredients brought together to add intense flavors in a familiar application. Featuring Custom Culinary® Gold Label Demi-Glace Sauce, North African-Style Lamb Chops consist of chermoula, rosemary, breadcrumbs, lamb rack, and rosemary sprig.


What You'll Need

Amount Ingredients
1 Tbsp. Chermoula
1 tsp. Rosemary, Fresh, Finely Chopped
1 cup Panko Bread Crumbs
1 each Domestic Lamb Rack (4 Bones), Completely Trimmed
1-1/2 oz. Custom Culinary® Gold Label Demi-Glace Sauce, Hot
1 each Rosemary Sprig
PREPARATION

  1. Blend mustard and rosemary; coat lamb meat evenly with Chermoula. (Do not coat bones)
  2. Coat all Chermoula with bread crumbs.
  3. Bake in 350° F oven for 20-30 minutes until desired temperature (photo is medium cooked).
  4. After baking, allow rack to rest 10 minutes.
  5. Pool Gold Label Demi-Glace Sauce on plate.
  6. Cut cooked lamb in half; interlink bones. Place ontop of sauce. Garnish with rosemary sprig.

CHEF'S TIP