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Lamb Chops with Mustard-Herb Crust

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These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

Source: Everyday Food, November 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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63
  • karel2
    31 DEC, 2012
    I didn't know how to prepare a special new years lamb chop recipe & you came up with this delicious recipe for me & my new husband, we have known each other for 40+yrs & have finally made the commitment last yr on the 17th November, 2012 & have never been so happy, we are both cooks & are always trying to out do each other & it works a treat especially with advice for new ideas from people as qualified as you. My husband is jewish & I myself am a morman & his heritage is a blessing with food
    Reply
  • LaColomb
    30 JUL, 2012
    delicious recipe. but 2tblspns of salt is too much -- 1 tbspn is plenty. be sure to use a really good dijon musard & add another 1/2 tblspn of parmesan.. perfect!
    Reply
    • christinem4101107
      25 DEC, 2016
      It called for 2 teaspoons of salt. Not tablespoons. 2 tbsp is crazy salty.

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