Herb Crusted Lamb Chops
Courtesy Chef Cristian Feher
Ingredients:
- 2 cups red wine,
- 1 onion, chopped onion
- 2 sprigs fresh rosemary
- 1/4 cup Dijon mustard
- 1 tablespoon minced garlic
- 1/2 cup plain dried breadcrumbs, plus 3 tablespoons.
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh mint
- Olive oil
- 8 lamb chops (3 to 4 ounces each)
- Coarse salt and ground pepper
Directions:
- Combine the red wine, onion, and rosemary, and place in a resealable plastic bag – add the lamb chops, and marinate for 6 to 24 hours.
- Preheat oven to 425 degrees F.
- Place the garlic, 1/2 cup bread crumbs, herbs, and salt & pepper in a food processor and pulse for a few seconds to chop, then add the mustard, and pulse. While the processor is running, add enough olive oil until a paste is formed. Fold in 3 tablespoons of bread crumbs.
- Salt and pepper each chop to taste. Take about 2 tablespoons of paste. Press paste firmly onto the top surface of each lamb chop. Place the chops on a rack that sits on an aluminum foil lined baking sheet and finish in the oven, for approximately 10-12 minutes.
A nice garnish to this dish would be a simple salad of arugula, julienne cut yellow pepper, and slivers of carrot, dressed with a nice vinaigrette.
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