Dijon Scallion Lamb Chops with Parmesan, Watercress and Pickled Onion Salad

Servings: 4
1 red onion peeled and sliced thinly
½ quart rice wine vinegar
1 clove garlic (chopped)
drizzle of olive oil
Salt and pepper to season
1 bunch scallions- with roots removed, washed and patted dry
1 cup Dijon mustard
2 racks of lamb (preferably American)
½ cup plus 3 tablespoons finely grated parmesan cheese, divided
½ cup panko breadcrumbs
1 bunch watercress (trimmed and washed)
2 tablespoons olive oil
Herbs (removed from stem):
1 sprig parsley (roughly torn)
1 sprig tarragon (roughly torn)
1 sprig dill (roughly torn)Day before (or more):

  • Submerge red onions in half quart of rice wine vinegar.  Store in the refrigerator overnight or longer.

Day of:

  • Heat your grill.  Heat your oven to 475 degrees.
  • Mix garlic with olive oil, salt and pepper.
  • Brush scallions with olive oil mixture
  • Grill scallions until they are soft and then cool them down on a sheet tray.
  • Once they are cool chop them up to a medium fine chop.
  • Combine with the mustard in a bowl and mix well.
  • Rub the mustard scallion mixture all over lamb.
  • Sprinkle the lamb with salt and pepper.
  • In a separate bowl mix together ½ cup of the parmesan and the breadcrumbs.
  • Sprinkle this mixture on top of the mustard covered lamb.
  • Put the racks of lamb into a baking dish and bake for 20 minutes or until they are cooked medium/medium rare.
  • In a separate mixing bowl mix pickled onions with watercress, remaining parmesan, olive oil and herbs.  Season with salt and pepper to taste.
  • Take the lamb out of the oven and off the pan and put on a rack to cool.  Let the lamb rest for 7-8 minutes.
  • Once the lamb has rested slice the racks into chops.
  • Plate the salad with 3 chops per/person.  On the cut side of the lamb sprinkle sea salt to taste.
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Oceania Cruises is the world’s leading culinary- and destination-focused cruise line. The line’s eight small, luxurious ships carry a maximum of 1,250 guests and feature The Finest Cuisine at Sea® and destination-rich itineraries that span the globe. Expertly curated travel experiences aboard the designer-inspired, small ships call on more than 600 marquee and boutique ports in more than 100 countries on seven continents on voyages that range from seven to more than 200 days.

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3 Responses to Dijon Scallion Lamb Chops with Parmesan, Watercress and Pickled Onion Salad

  1. Elizabeth groppi says:

    Like sara moulton’s show!

  2. Shelley says:

    What temp for the oven when roasting the rack of lamb?

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