Under 30 Minutes

Lamb Chops with Mustard-Herb Crust

If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat.Adapted from "Emeril 20-40-60" (HarperStudio, 2009).

  • Prep:
  • Total Time:
  • Servings: 4
Lamb Chops with Mustard-Herb Crust

Source: Everyday Food, November 2009

Ingredients

  • 1/4 cup Dijon mustard
  • 1 tablespoon minced garlic
  • 1/2 cup plain dried breadcrumbs
  • 2 tablespoons finely grated Parmesan
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon dried Italian herbs
  • 8 lamb chops (3 to 4 ounces each)
  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil

Directions

  1. In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.

  2. In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Cook's Notes

For a touch of heat, add 1/2 teaspoon red-pepper flakes to the breadcrumbs.

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