A Dijon-and-herb crust baked golden while the chops stay juicy over roasting roots

This is a Sunday roast that happens to be quick enough for a Wednesday. The roots go in first — carrots, parsnips and potatoes tossed in oil to get a head start — while you press a crust of Dijon, breadcrumbs and herbs onto the chops. Twenty minutes later the chops join them, the mustard crust turning golden and savoury as the vegetables finish underneath, catching every drop of lamb fat. One tray, one oven, the flavour of a big roast dinner from four chops. That's a fair trade for a school night.

1 hr 5 mins 4 servings Prep 20 minsCook 45 minsMain CourseBritish

Ingredients

  • 4 Your Farmer grass-fed lamb chump chops
  • 3 carrots, cut into batons
  • 2 parsnips, cut into batons
  • 500g potatoes, cut into 3cm chunks
  • 2 tbsp olive oil
  • 2 sprigs rosemary, leaves picked
  • Salt and pepper to season
  • 3 tbsp Dijon mustard (for the crust)
  • 50g fresh breadcrumbs (for the crust)
  • 2 tbsp chopped flat-leaf parsley (for the crust)
  • 1 clove garlic, finely grated (for the crust)
  • 2 tbsp olive oil (for the crust)

Instructions

For the vegetables

Heat the oven to 200°C. Toss the carrots, parsnips and potatoes with the olive oil, rosemary and plenty of salt in a large roasting tray, spread them out and roast for 20 minutes.

3 carrots2 parsnips500g potatoes2 tbsp olive oil

For the mustard crust

Mix the breadcrumbs, parsley, garlic and the crust oil in a bowl to a loose, damp rubble. Season the chops, then brush the top of each with Dijon and press the crumb mix firmly onto the mustard.

50g breadcrumbs2 tbsp parsley3 tbsp Dijon mustard

To bake

Turn the vegetables, push them to the edges and nestle the chops crust-side up in the middle of the tray. Return to the oven for 20–25 minutes, until the crust is golden and the chops are cooked to medium.

4 chump chops

Rest the chops on a warm plate for 5 minutes while the vegetables have a final few minutes in the oven to crisp.

Serve the chops on the roasted roots, spooning any crust that fell into the tray back over the top.

Appears in

Lamb Share B only — Chump Chops (4 pack)

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
From $183.33

Why a Crust Works So Well on Chump

The chump is the meaty seam where the loin meets the leg — the lamb's version of rump. It's thick, nearly boneless and carries a proper fat edge, and that thickness is what lets a crust earn its keep. On a thin cutlet, a breadcrumb topping would burn before the meat was ready; on a chump chop there's enough depth for the crust to bake golden while the centre reaches a juicy medium. The Dijon does two jobs — it glues the crumb on and it seasons the meat from the outside in. Baking rather than frying means the chops finish gently in the oven's even heat, so they stay tender while the crust crisps. Your Farmer® chump chops come four to a pack in Share B of our pastured lamb share, and they're the cut that turns a tray of roots into a real dinner.

Swaps and Variations

Wholegrain mustard in place of Dijon gives a coarser, milder crust; a spoon of horseradish stirred in wakes the whole thing up. Swap in whatever roots the box brought — swede, celeriac and beetroot all roast happily alongside, though beetroot will stain the tray pink. A scatter of grated parmesan through the crumb mix adds savoury depth. Forequarter chops take the same crust but want a longer, lower bake to tenderise — drop the oven to 180°C and give them closer to 40 minutes over the roots.

Storage and Leftovers

Cooked chops and vegetables keep 3 days in the fridge. The crust softens overnight, so reheat uncovered in a hot oven for 10 minutes to crisp it up rather than in the microwave. The vegetables reheat well any way you like, and any that don't get eaten make a fine base for a quick soup — blitz with stock and finish with cream. Raw chops freeze for 6 months wrapped tight; if the four-pack goes early, a standalone chump chop four-pack keeps the roast within reach between boxes.

Frequently asked questions

My breadcrumb crust keeps falling off — how do I make it stick?

Brush a generous, even layer of Dijon onto the chop first, then press the crumb mix on firmly with the flat of your hand. A damp rubble that holds together when squeezed sticks far better than dry crumbs.

Can I use dried breadcrumbs instead of fresh?

Fresh gives a softer, more rustic crust, but dried works — use about 35g and add an extra teaspoon of oil so it doesn't scorch. Panko is a good middle ground and stays crisp.

How do I stop the vegetables being underdone when the chops are ready?

Give the roots a 20-minute head start before the chops go in, and cut them no bigger than 3cm. If they still need more, lift the rested chops off and blast the tray for a final few minutes.

Can I prepare the crust ahead of time?

Yes — mix the crumb rubble and store it covered in the fridge for up to a day. Crust the chops just before baking so the breadcrumbs don't go soggy sitting on the wet mustard.

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