Mustard Crusted Lamb Chops
- 4 lamb chops, 6–8 ounces each (4 ounces for boneless chops)
- Salt and pepper to taste
- 2 eggs
- 2 teaspoons whole-grain mustard
- 1 teaspoon Dijon mustard
- 1 cup dried bread crumbs
- 3 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons extra-virgin olive oil
Instructions:
Lamb is popular in the Mediterranean but is not served nearly as often as beef in the United States. This recipe pairs rich, tender lamb chops with a tangy, crunchy mustard crust. Add fingerling potatoes and wilted Swiss chard for a complete and delicious dinner without too much effort. Everyone will feel well tended, even the cook.
-  Preheat the oven to 400°F. Season the lamb chops with salt and pepper. Set aside at room temperature.
-  In a bowl, mix the eggs with the mustards, and season with salt and pepper.
-  In a separate bowl, mix the bread crumbs with the garlic, parsley, and 1 tablespoon of the olive oil. Season with salt and pepper.
-  Put the remaining 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear the lamb chops until they are brown on all sides. Remove from the pan and let sit 3–4 minutes to cool.
-  Brush each chop with the egg mixture, then dredge in the bread crumb mixture. Place the chops on a rack over a baking sheet or roasting pan and bake until browned, 7–10 minutes. Serve with roasted fingerling potatoes and wilted swiss chard.