These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Ingredients
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¼ cup Dijon mustard
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1 tablespoon minced garlic
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½ cup plain dried breadcrumbs
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2 tablespoons finely grated Parmesan
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1 tablespoon minced fresh rosemary
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1 teaspoon dried Italian herbs
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8 lamb chops (3 to 4 ounces each)
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Coarse salt and ground pepper
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2 tablespoons vegetable oil
Directions
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In a small bowl, combine mustard and 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 with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
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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.
Cook's Notes
For a touch of heat, add 1/2 teaspoon red-pepper flakes to the breadcrumbs.