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Crispy Mustard Lamb Chops
Serves 4, or 6-8 as an appetizer
From this week's SF Chronicle food section, Tara Duggan "The Working Cook: Fast and Fresh Meals for Busy People'' (San Francisco Chronicle Press, 2006, 176 pages)
This makes a good appetizer; guests can pick the chops up by the bone. For a main course, add mashed potatoes or rice pilaf and serve with the Dandelion Greens with Bacon-Mustard Dressing, if you like.
INGREDIENTS:
1 cup panko breadcrumbs (see Note)
2 tablespoons herbes de Provence
1/2 teaspoon kosher salt + more to taste
1/4 cup honey mustard (or 3 tablespoons Dijon mustard and 1 tablespoon honey)
1 egg white
1 1/2 pounds frenched small lamb rib chops (see Note)
Freshly ground pepper, to taste
1 tablespoon vegetable oil, or more as needed
1 tablespoon butter, or more as needed
INSTRUCTIONS:
Combine the breadcrumbs, herbes de Provence and 1/2 teaspoon kosher salt in a shallow bowl.
In another shallow bowl, whisk together the honey mustard and the egg white.
Trim some of the excess fat from the lamb chops. Season well with salt and pepper. Brush chops on all sides with a thick layer of the mustard mixture, keeping the bones clean. Dip each chop in the breadcrumb mixture, covering with the crumbs and pressing down firmly so that the crumbs stick.
Over medium heat, heat the oil in a nonstick saute pan large enough to fit the lamb chops in one layer, or use a little bit more oil in two pans. Add the butter and allow it to become frothy. Add the lamb chops and cook until browned, watching carefully so they don't burn, 3-4 minutes. Carefully flip them over then cook on the other side an additional 3-4 minutes, or until medium-rare to medium.
Remove the lamb chops from the pan and serve immediately.
Note: Frenched rib chops have been trimmed to expose part of the bone. Some rib chops come with two ribs; if so slice the chops in half between the bones. Panko are Japanese-style breadcrumbs, and are available in the Asian foods section of most grocery stores.
Per serving: 480 calories, 28 g protein, 16 g carbohydrate, 33 g fat (14 g saturated), 111 mg cholesterol, 468 mg sodium, 2 g fiber.
Serves 4, or 6-8 as an appetizer
From this week's SF Chronicle food section, Tara Duggan "The Working Cook: Fast and Fresh Meals for Busy People'' (San Francisco Chronicle Press, 2006, 176 pages)
This makes a good appetizer; guests can pick the chops up by the bone. For a main course, add mashed potatoes or rice pilaf and serve with the Dandelion Greens with Bacon-Mustard Dressing, if you like.
INGREDIENTS:
1 cup panko breadcrumbs (see Note)
2 tablespoons herbes de Provence
1/2 teaspoon kosher salt + more to taste
1/4 cup honey mustard (or 3 tablespoons Dijon mustard and 1 tablespoon honey)
1 egg white
1 1/2 pounds frenched small lamb rib chops (see Note)
Freshly ground pepper, to taste
1 tablespoon vegetable oil, or more as needed
1 tablespoon butter, or more as needed
INSTRUCTIONS:
Combine the breadcrumbs, herbes de Provence and 1/2 teaspoon kosher salt in a shallow bowl.
In another shallow bowl, whisk together the honey mustard and the egg white.
Trim some of the excess fat from the lamb chops. Season well with salt and pepper. Brush chops on all sides with a thick layer of the mustard mixture, keeping the bones clean. Dip each chop in the breadcrumb mixture, covering with the crumbs and pressing down firmly so that the crumbs stick.
Over medium heat, heat the oil in a nonstick saute pan large enough to fit the lamb chops in one layer, or use a little bit more oil in two pans. Add the butter and allow it to become frothy. Add the lamb chops and cook until browned, watching carefully so they don't burn, 3-4 minutes. Carefully flip them over then cook on the other side an additional 3-4 minutes, or until medium-rare to medium.
Remove the lamb chops from the pan and serve immediately.
Note: Frenched rib chops have been trimmed to expose part of the bone. Some rib chops come with two ribs; if so slice the chops in half between the bones. Panko are Japanese-style breadcrumbs, and are available in the Asian foods section of most grocery stores.
Per serving: 480 calories, 28 g protein, 16 g carbohydrate, 33 g fat (14 g saturated), 111 mg cholesterol, 468 mg sodium, 2 g fiber.