Rib Lamb Chops with Mustard and Bread Crumb Topping
Recipe from
Ladies' Home Journal
Rosemary, cumin, paprika, and cardamom make up the spicy bread crumb topper for the lamb in this dinner recipe.
Ingredients
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2 cupscoarse fresh bread crumbssee savings
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1 tablespoonfinely chopped rosemarysee savings
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1/2 teaspooncoarse saltsee savings
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1/2 teaspoonground cuminsee savings
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1/4 teaspoonsweet or hot paprikasee savings
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1/8 teaspoonground cardamomsee savings
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2-1/2 tablespoonsolive oilsee savings
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1-1/2 tablespoonsminced garlicsee savings
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6rib lamb chops (1-3/4 lbs.)see savings
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2-1/2 tablespoonsDijon mustardsee savings
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Directions
1.
Toss together bread crumbs, rosemary, salt, and spices in a medium bowl until well combined.
2.
Heat 1-1/2 tablespoons oil in a large ovenproof skillet over moderately high heat until hot but not smoking. Add garlic and cook, stirring 30 seconds. Add bread crumb mixture and cook, stirring, until golden, about 2 minutes. Transfer to a bowl; set skillet aside and let cool.
3.
Let lamb chops stand at room temperature 15 minutes; rinse and pat dry. Season with salt and pepper.
4.
Preheat oven to 400 degree F and arrange rack in upper third of oven. Wipe reserved skillet clean and heat remaining 1 tablespoon oil over moderately high heat. Brown chops, about 1-1/2 minutes on each side, and remove pan from heat. Spread tops of chops evenly with mustard and sprinkle with bread crumb mixture, pressing with fingers to adhere.
5.
Roast lamb about 5 minutes for medium rare. Let chops stand 10 minutes before serving. Spoon any fallen crumbs in pan onto chops. Makes 2 servings.
Nutrition information
Per serving: Calories 735, Total Fat 56.5 g, Saturated Fat 20.5 g, Cholesterol 144 mg, Sodium 816 mg, Carbohydrate 17 g, Fiber 1 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet.
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