Marcona Almond Crusted Lamb Chops Recipe

Make crust mixture

In a medium bowl, combine finely chopped Marcona almonds, crumbled room-temperature goat cheese, panko breadcrumbs, chopped parsley, chopped thyme, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix with a fork until it forms a slightly tacky, spreadable paste. If too dry, add a scant 1/2 teaspoon water; if too wet, add 1 tablespoon panko. Set aside.

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tablespoon olive oil, rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning halfway, until golden and tender. Keep warm.

While potatoes roast, make the reduction. In a small saucepan over medium heat, warm 1 tablespoon olive oil and add the minced shallot. Sauté 1–2 minutes until translucent but not browned. Add 1 cup apple cider and 1 tablespoon apple cider vinegar. Bring to a simmer and reduce gently until syrupy and reduced to about 1/4 cup (approximately 12–15 minutes). Stir in 1 tablespoon honey, 2 tablespoons Dijon mustard, 1/8 teaspoon salt and a pinch of pepper. Remove from heat and whisk in 1 tablespoon cold butter to gloss the sauce. Taste and adjust balance (more honey if you want sweeter, more mustard for tang). Keep warm.

Bring lamb chops to room temperature for 20 minutes. Pat dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Preheat a large ovenproof skillet (cast iron recommended) over medium-high heat until hot. Add 2 tablespoons olive oil and sear lamb chops 2 minutes per side until a golden-brown crust forms (they will not be fully cooked). Remove skillet from heat.

Brush the top side (fat/loin side) of each seared chop with a thin layer of the goat cheese-Marcona mixture (about 1–1.5 tablespoons per chop), pressing gently so the crust adheres and forms a compact layer. Leave underside uncrusted so juices run.

Transfer the skillet to the preheated 425°F oven and roast 6–9 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, roast 9–12 minutes (135°F / 57°C). Remove chops and tent loosely with foil; rest 5 minutes (carryover cooking will raise temperature ~5°F).

While lamb rests, blanch trimmed green beans in boiling salted water 2–3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain thoroughly.

In a medium sauté pan over medium heat, melt 1 tablespoon butter. Add drained green beans and toss 1–2 minutes to heat through. Season with 1/4 teaspoon salt, a pinch of black pepper and 1/2 teaspoon lemon juice. Keep warm.

Place a portion of roasted fingerling potatoes on each plate, arrange the green beans alongside. Place two lamb chops per plate, leaning them against the potatoes so the almond-goat crust is visible. Spoon 1–2 tablespoons of the warm apple cider honey-Dijon reduction over and around the chops.

Finish each plate with a small drizzle (about 1 teaspoon) of extra-virgin olive oil and garnish with microgreens or chopped parsley. Serve immediately.