Walnut-Coated Lamb Chops

California Walnut Board
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 30 mins


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



Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 10
  • Fat 11g
  • Saturated Fat 2g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 4g
  • Cholesterol 45mg
  • Sodium 210mg
  • Potassium 280mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 18g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 10%