Mustard & Rosemary Lamb Chops
Transform succulent lamb chops into a symphony of flavors, marrying the zesty kick of Dijon mustard with the earthy aroma of fresh rosemary. The lamb chops are perfectly seasoned, creating a harmonious balance of savory and herbaceous notes, while a crispy breadcrumb coating, infused with Parmesan and rosemary, adds a delightful crunch to each bite.
Ingredients
Utensils
- Bowls
- Fork
- Paper towels
- Basting brush
- Large skillet
Instructions
In a bowl, combine mustard and garlic. In a separate bowl, whisk together with a fork the breadcrumbs, Parmesan, rosemary, and dried herbs.
Pat dry the lamb chops with a paper towel and season with salt and pepper.
Using a basting brush, brush the lamb chops with the mustard sauce and then dredge in the breadcrumbs mixture.
Add 2 tbsp of oil to a large skillet and heat over medium-high heat.
Add half the lamb chops to the pan and cook 2-3 mins per side, until browned and the internal temp reaches 125F for medium rare, and 135F for medium. Remove from the pan and set aside, covered in foil, for 5 mins to rest.
NOTE: If they are browning too fast and not cooking to temp, place a lid on the pan and turn the temp down for 2 minutes until the internal temperature hits your desired temp.
Repeat with the remaining chops. Then serve and enjoy!
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