Ingredients
Equipment
Method
- Cut lamb racks between each rib bone to create individual chops (approximately 16 total). Season all sides generously with salt, pepper, and garlic seasoning. Let sit at room temperature 15 to 20 minutes.
- Preheat grill to medium-high heat (400 to 450°F). Clean and oil grill grates.
- Grill lamb chops 3 minutes per side until nicely charred and internal temperature reaches 125 to 130°F. Remove from grill and rest briefly.
- In bowl, mix 1 cup grated smoked cheddar with ¼ cup heavy cream until thick and paste-like.
- In separate bowl, toss ½ cup panko breadcrumbs with 4 tablespoons melted butter until evenly coated.
- Arrange grilled chops on oven-safe baking sheet. Top each with 1 tablespoon cheese mixture, then sprinkle with buttered panko breadcrumbs.
- Preheat broiler to high. Position oven rack 4 to 6 inches from element. Broil 2 to 3 minutes until cheese melts and bubbles and breadcrumbs are golden brown. Final internal temperature should be 130 to 140°F.
- Garnish with chopped chives or parsley. Serve immediately.
Nutrition
Notes
Pull lamb from grill at 125 to 130°F. Broiling adds 5 to 10 degrees. Final temp 130 to 140°F is medium-rare to medium.
Smoked applewood cheddar is essential. Regular cheddar lacks flavor depth. Use freshly grated cheese. Pre-shredded has cellulose coating that prevents proper melting.
Panko creates better crust than regular breadcrumbs. Larger flakes stay crispier.
Watch broiler closely. Can burn quickly. Breadcrumbs should be golden, not dark brown.
Pre-Frenched lamb racks are convenient but not required. Most grocery stores sell racks already Frenched.
Serve immediately. Breadcrumbs lose crispiness as they sit. Store leftover chops up to 3 days refrigerated. Reheat gently in 350°F oven 8 to 10 minutes.