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Lamb Chops with Mustard-Herb Crust

Julia Bainbridge

Lamb Chops with Mustard-Herb Crust

Photo credit: Everyday Food

You know this dish. Your mom used to make this dish. It was soggy on the outside, grey on the inside, and salty all over. 

It’s time you learned how to make it. Your way.

You’re going to use restraint when brushing on the mustard. You’re going to make sure those breadcrumbs are extra-dry, so they crisp up nicely. You’re going to take the lamb off the heat after just two minutes. You’re going to do these springy chops justice. 

Make them for Mom on Mother’s Day and see if she takes the hint. Just kidding, that would be mean. Make them tonight and enjoy them—your kitchen is all your own now.

Lamb Chops with Mustard-Herb Crust
by Everyday Food
Serves 4

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

1. In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.

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