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.