Mustard & Rosemary Lamb Chops

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.

Mustard & Rosemary Lamb Chops

Ingredients

Avocado oil
2 Tbsp
Dijon mustard
1/4 cup
Garlic, minced
1 Tbsp
Plain breadcrumbs
1/2 cup
Grated Parmesan cheese
2 Tbsp
Fresh rosemary, minced
1 Tbsp
Dried Italian herbs
1 tsp
Kosher salt
2 tsp
Pepper
1 tsp

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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