Prep Time
10 MIN
Cook Time
25 MIN
Total Time
35 MIN
Servings
4
Ingredients
For the Maple Dijon Lamb Chops:
● 4 (6-ounce) American lamb shoulder chops
● 1 tablespoon olive oil
● 2 cloves garlic, minced
● 1 tablespoon Dijon mustard
● 1 tablespoon maple syrup
● 1⁄2 tablespoon crushed fresh rosemary
● Sea salt and freshly ground black pepper, to taste
● 1⁄2 teaspoon apple cider vinegar (optional, for balance)
● 1⁄2 cup panko breadcrumbs
● 1 tablespoon olive oil (for breadcrumbs)
● 1 lemon, cut into wedges (for serving)
For the Apple Cabbage Slaw:
● 2 cups shredded green cabbage
● 1 cup shredded red cabbage
● 1 large apple (Honeycrisp or Fuji), julienned
● 2 celery stalks, thinly sliced
● 2 tablespoons chopped fresh parsley
● 1⁄4 cup toasted pecans (optional, for crunch)
For the Dressing:
● 2 tablespoons apple cider vinegar
● 1⁄4 cup full-fat greek yogurt
● 1 tablespoon Dijon mustard
● 1 tablespoon maple syrup
● 2 tablespoons olive oil
● 1⁄2 teaspoon sea salt
● 1⁄4 teaspoon black pepper
Directions
1. Heat the Pan: Preheat the oven to 450°F (230°C). Place a dry cast iron skillet in the oven while it heats.
2. Prepare the chops: Trim any excess fat, leaving some for flavor. Lightly coat each chop with oliveoil.
3. Season: In a small bowl, mix together garlic, Dijon mustard, maple syrup, rosemary, salt, and pepper. Rub the mixture onto both sides of the lamb chops.
4. Prepare the Breadcrumbs: In a small bowl, toss panko breadcrumbs with 1 tablespoon olive oil and a pinch of salt. Press a thin layer of the breadcrumbs onto the top of each American lamb chop.
5. Roast: Carefully remove the hot cast iron from the oven and immediately place the seasoned chops in the pan (they should sizzle on contact).
Return the pan to the oven and roast for 8-12 minutes, until an instant-read thermometer registers 135°F (57°C) for medium-rare.
Broil for 1-3 minutes at the end to crisp up the breadcrumbs.
6. Rest: Let the chops rest for 3-5 minutes before serving.
7. Make the Dressing: In a small bowl, whisk together apple cider vinegar, Greek yogurt, Dijon
mustard, maple syrup, olive oil, salt, and pepper.
8. Prepare the Slaw: In a large bowl, toss together green cabbage, red cabbage, apple, celery, and
parsley.
9. Dress it Up: Pour the dressing over the slaw and toss to combine. Let sit for at least 10 minutes before serving to allow flavors to meld.
10. Finish & Serve: Top the slaw with toasted pecans for extra crunch, if using. Serve the crispy, maple Dijon lamb chops alongside the slaw, with a lemon wedge to squeeze over each chop before eating.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
