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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.



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


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  Pinot Noir | 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.

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