Lamb Chops With Mustard Herb Crust

Ingredients

Instructions

  • 1/4 c. dijon mustard
  • 1 tbls minced garlic
  • 1/2 c. plain dried breadcrumbs
  • 2 tbls. finely grated parmesan
  • 1/2 tbls. dried rosemary
  • 8 lamb chops, 3 - 4 oz each
  • coarse salt and pepper
  • 2 tbls. vegetable oil
In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, parmesan,and rosemary, whisk to combine. Pat lamb dry with a paper towel and season with salt and pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.

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