Mustard Herb-Crusted Lamb Chops
Celebrate spring with luscious lamb. Peter Ireland, executive chef/owner of The Lynn on Bryant, shares a weeknight-worthy dish, ready in 30 minutes or less, that is gorgeous enough to share with guests (recipe is easily doubled or tripled).
Makes 2 servings
4 lamb rib chops
1/2 c. plain, dried bread crumbs
2 Tbsp. fresh thyme leaves
1/4 c. fresh parsley leaves, minced
Salt, to taste
White (or black) pepper, freshly ground
1/4 c. Dijon mustard
1/4 c. blend, rice, or peanut oil
2 Tbsp. butter
2 cloves garlic, smashed (leave the skin on)
1 sprig fresh thyme
1 sprig fresh rosemary
1. Preheat oven to 400°F.
2. In a small bowl, combine bread crumbs, thyme, and parsley. Season lamb with salt and pepper, and brush with mustard. Dredge lamb in bread crumbs and set aside.
3. In a 10-inch skillet, heat oil over medium heat. When oil is hot, add lamb and cook until browned, 2 to 3 minutes. Turn chops and brown other side. Turn chops to rest upright on the bone so breading stays crisp, then transfer pan to oven and cook 3 to 5 minutes for medium-rare. Transfer chops to a plate, a rack set over a plate, or cutting board to rest. Reserve pan and drippings.
4. Return lamb skillet, with pan drippings, to
medium heat. Add butter and smashed garlic along with thyme and rosemary sprigs. Cook until butter is hot and sizzling, stirring up crispy bits and swirling a few times. Discard garlic and herbs, and pour butter over lamb chops before serving.