' Willamette Valley Vineyards - Horseradish Crusted Lamb Chop

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Horseradish Crusted Lamb Chop

Horseradish Crusted Lamb Chop
Recipe by Chef Eric Nelson

1/2 lb russet potato, shredded

1/8 tsp pepper

1 tbsp prepared horseradish

8 oz vegetable oil

1 tbsp horseradish, fresh grated

1/2 tbsp mayonnaise

6 tbsp bread crumbs

1 tbsp shallot, minced

1/2 tbsp mustard

2 tbsp vegetable oil

1/2 tbsp garlic, minced

1/2 tbsp powder gelatin

1/8 tsp salt

2 tbsp parsley, finely chopped

1 lamb rack


This lamb chop recipe has quite the kick to it. Our decedent creamy horseradish sauce is baked into the lamb to give it a bold and unique layer of flavor you will love. We suggest pairing it with our 2010 Yamhill-Carlton Ava Pinot Noir because of its rich aromas of blackberry, marionberry, and cigar box. 


Starting from cold, fry the potatoes until golden brown then strain and let cool. In a mixing bowl add bread crumbs, oil, salt, pepper, shallot, fresh horseradish, garlic, & parsley. Place crisp potatoes in a ziploc and lightly smash, add to bread crumb mixture and set aside. Prepare lamb rack by seasoning with salt and pepper then sear on all sides until golden brown, set aside. When your ready to add crust, mix the prepared horseradish, mayo, mustard and gelatin well and spread onto lamb chop. Roll rack in breading and bake until desired doneness. 

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