Herb Crusted Lamb Chops

Courtesy Chef Cristian Feher

Cristian Lamb chops 2014-02-06

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:

  1. 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.
  2. Preheat oven to 425 degrees F.
  3. 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.
  4. 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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