Lamb Chops with Mustard-Herb Crust

“In spring we tend to eat lamb quite often. We usually buy lamb at the local fair, so we have it in the freezer to use when we want. Shoulder chops are good for this recipe, and usually less expensive than loin chops, but you could use either.”

– Katie Wetzel Murphy, AVV owner and ambassador, and creator of this recipe

Serves 4

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

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 them in the breadcrumb-herb mixture.

In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to the 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.