Cornbread Crusted Lamb Chops

Cornbread Crusted Lamb Chops | 0 Comments
From Blackened Seabass , Aired on Mon 4/4
Chef Jeff Henderson, Lamb

Cornbread Crusted Lamb Chops with Reduced Balsamic and Potato Salad

What To Do

1.    Preheat oven to 350°F. Trim off any excess fat and fat-cap on backside of lamb. Allow racks to come to room temperature.

2.   In a small bowl, mix together cornbread crumbs and rosemary. Season each rack with salt and pepper.

3.   In a large cast iron skillet over medium-high heat, add olive oil. Place lamb in skillet and sear on backside. Turn to also sear inside.

4.   Remove racks from skillet once they have become browned. Allow lamb to cool for 15 minutes. Brush backside with honey-mustard. Press an even quantity of cornbread mix on to each rack. When both racks are encrusted, place in a pan and roast slowly in preheated oven for approximately 10 to 15 minutes (med-rare, med), or until desired doneness. Let rest for 5 minutes before serving.

5.    In a medium sized saucepan, add balsamic vinegar, peppercorns and ¼ cup sliced kumquats. Bring to a simmer over medium-high heat, and then turn down heat to a low simmer. Simmer for about 10-15 minutes until sauce has thickened and reduced. Strain and drizzle around lamb chops on plate.

6.   Serve lamb chops with ready-made potato salad. Garnish with remaining kumquats and peas.


  • 2 racks of local lamb
  • 1 cup cornbread crumbs
  • 2 tablespoons fresh rosemary, finely chopped
  • Kosher Salt and fresh ground black pepper, to taste
  • 4 tablespoons extra virgin olive oil
  • 1 cup aged balsamic vinegar
  • 5 black peppercorns
  • ¾ cup kumquats, sliced (reserve ½ cup for garnish)
  • ½ cup cooked peas or fava beans (for garnish)

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