Edamame Mint Crusted Lamb Chops

Yield: 2 servings


  • 8 large lamb chops from the rack or 1 lamb rack cut into even chops
  • a pinch of salt
  • lots of freshly ground pepper
  • 2 cups of fresh or frozen edamame beans
  • 2 bunches of fresh mint
  • 2 Tbsp of olive oil
  • 1 cup of fresh bread crumbs


  1. Preheat your oven to 375°F and turn on your convection fan if you have one. Line a baking tray with parchment to speed clean up.
  2. Season each chop with salt and pepper. In your food processor, pulse the edamame with the mint, olive oil and breadcrumbs until a chunky paste is formed. Pat the edamame paste all around each chop and gently lay them on the prepared baking tray. Roast until a calibrated thermometer inserted into the chops reads 130°F, about 15 to 20 minutes. Remove and rest for a few minutes. Serve and share.