Walnut-Coated Lamb Chops

  • Yield 8 servings
  • Prep 10 mins
  • Cook 30 mins

These flavorful lamb chops are accented with a sweet citrus dipping sauce

California Walnut Board


1/2 cup fresh bread crumbs
1/2 cup chopped California walnuts
1 tablespoon fresh thyme
2 tablespoons chopped parsley
2 teaspoons orange zest
1/4 teaspoon salt
1 tablespoon Dijon mustard
1 -- rack of lamb (8 chops) “French trimmed” of all excess fat
-- non-stick cooking spray
Honey Walnut Sauce:
1/2 cup honey
1/4 cup orange juice
2 teaspoons olive oil
1 teaspoon orange zest
2 tablespoons finely chopped California walnuts, toasted


  1. Preheat oven to 400F.
  2. In a food processor or blender, add bread crumbs, walnuts, thyme, parsley, orange zest and salt and process to a coarse texture.
  3. Brush lamb with mustard.  Press on the crumb coating.
  4. Place lamb in a shallow roasting pan that has been lightly coated with cooking spray.
  5. Roast for 30-40 minutes for medium rare, or until desired doneness.
  6. Honey Walnut Sauce: (Makes about 1 cup). In a small saucepan over medium heat, combine honey, orange juice, olive oil and orange zest.  Heat until simmering.  Remove from heat and stir in walnuts.  Serve.