Herb-Crusted Lamb Chops
- Makes: 8 servings
- Yield: 16 lamb chops
- Hands On 35 mins
- Total Time 1 hr
Brushed with mustard and coated with garlicky breadcrumbs, these petite chops are a quick alternative to a classic leg of lamb. The recipe comes from Andy Schudlich of Epicure Catering and Cherry Basket Farm in Michigan.
Italian bread, cut into 1/2-inch cubes
dried rosemary, crushed
dried marjoram, crushed
lamb loin chops, cut 1 to 1 1/4 inches thick (4 pounds)
Freshly ground pepper
grape seed oil
Herbed Bread Crumbs:
- For bread crumbs: Preheat oven to 325 degrees . In very large bowl, combine bread cubes, butter, granulated garlic, rosemary, and marjoram. Toss to coat. Arrange in a single layer on a large baking sheet. Bake for 20 minutes or until dried and crisp, stirring every 5 minutes. Let cool.
- Place bread cubes in a food processor. Cover and process into fine crumbs. Transfer to a shallow dish; set aside.
- For chops: Increase oven temperature to 350 degrees . Season lamb chops with salt and pepper. Using a spoon, coat all sides of the chops with the mustard. Dip chops in bread crumbs to coat. Shake off excess crumbs.
- In a very large nonstick skillet, heat half the oil over medium-high heat. Add half the lamb chops. Cook 1 to 2 minutes per side or until golden brown. Transfer to a shallow baking pan. Repeat with remaining oil and chops, lowering heat to medium if chops are browning too quickly. Bake chops about 15 minutes or until desired doneness (140 degrees for medium). Let stand for 5 minutes before serving.
(Herb-Crusted Lamb Chops)Servings Per Recipe 8, pro. (g) 34, calcium (mg) 51, sugar (g) 1, Potassium (mg) 455, Fat, total (g) 41, vit. C (mg) 0, cal. (kcal) 568, vit. A (IU) 184, iron (mg) 3, sat. fat (g) 15, chol. (mg) 122, Thiamin (mg) 0, carb. (g) 14, Niacin (mg) 10, Riboflavin (mg) 1, Polyunsaturated fat (g) 11, Folate (µg) 55, Monounsaturated fat (g) 12, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, sodium (mg) 834, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 2