Mrs. Seaver’s Rosemary and Garlic Crusted Lamb Chops

Rosemary and Garlic Lamb Chops

In Black Belt White Dress, Travis Seaver's mother made a crown roast of lamb for Easter dinner. This is an incredibly flavorful dish that will elevate any celebration into gourmet.


  • 2 ea lamb racks (about 1.5-2 lbs each)
  • 4 stems fresh rosemary
  • 3 cloves garlic
  • 1/4 cup olive oil (extra virgin)
  • 1 tsp salt (Kosher or sea salt is best)
  • 1/2 tsp black pepper


  • Preheat oven to 375º degrees F (190º degrees C)
  • Strip the rosemary leaves from the stems. In a miniature food processor, add the rosemary leaves, peeled garlic, salt, and pepper. Process until the garlic is finely chopped. Add the olive oil and process until well blended.
  • Rub all over the lamb racks.
  • If you would like to turn this into a 'crown roast', bend each rack into a semi-circle. Using kitchen twine, bind the racks together so they form a full circle. Place in a Bundt pan. Otherwise, lay meat-side up on roasting pan
  • Bake until the center of the internal temperature of the meat reads 135º degrees F (57º degrees C). Remove from oven. Let meat rest 15-20minutes. Using kitchen shears, remove the twine.

Find this and other great recipes in Black Belt White Dress:

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