Mustard & Herb Crusted Lamb Chops

Perfectly paired with our hope & grace Pinot Noir, Santa Lucia Highlands 

If you have not purchased the wine to accompany the recipe, click HERE.

Ingredients

• 1/4 cup Dijon mustard

• 1 tablespoon minced garlic

• 1/2 cup plain dried breadcrumbs

• 2 tablespoons finely grated Parmigiano-Reggiano

• 1 tablespoon minced fresh rosemary

• 1 teaspoon dried Italian herbs

• 8 lamb chops (3 to 4 ounces each)

• 1½ tablespoons Cirlolini olive oil

• Course salt & ground pepper
   

Directions

In a small bowl, combine mustard & 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 genrously with salt &  pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.

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

Serve with a glass of hope & grace Pinot Noir from Santa Lucia Highlands or a library selection of hope & grace Cabernet Sauivngon … either would pair beautifully.

Cook's Notes: For a touch of heat, add 1/2 teaspoon red pepper flakes to the breadcrumbs.