- 4 lamb chops, 6â€“8 ounces eachÂ (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 ItalianÂ parsley
- 2 tablespoons extra-virgin olive oil
Lamb is popular in the Mediterranean but is not served nearlyÂ as often as beef in the United States. This recipe pairs rich, tenderÂ lamb chops with a tangy, crunchy mustard crust. Add fingerlingÂ potatoes and wilted Swiss chard for a complete andÂ delicious dinner without too much effort. Everyone will feelÂ well tended, even the cook.
- Â Preheat the oven to 400Â°F. Season the lamb chops with saltÂ and pepper. Set aside at room temperature.
- Â In a bowl, mix the eggs with the mustards, and season with saltÂ and pepper.
- Â In a separate bowl, mix the bread crumbs with the garlic, parsley,Â and 1 tablespoon of the olive oil. Season with salt and pepper.
- Â Put the remaining 1 tablespoon olive oil in a heavy skillet overÂ medium-high heat. Sear the lamb chops until they are brown onÂ all sides. Remove from the pan and let sit 3â€“4 minutes to cool.
- Â Brush each chop with the egg mixture, then dredge in the breadÂ crumb mixture. Place the chops on a rack over a baking sheet orÂ roasting pan and bake until browned, 7â€“10 minutes. Serve withÂ roasted fingerling potatoes and wilted swiss chard.