Lemon, Herb And Garlic Crusted Lamb Chops
From pkusmc 13 years ago
- 25 minutes to make
- Serves 2-4
I cook a lot of lamb, and I'm always doing it differently. This is just another take on an herb crusted rack of lamb, only I'm using the loin chops, and lemon. These are so good that you'll be eating them before you can get them on the plate!
Ingredients
- 5- lamb loin chops shopping list
- 4 cloves garlic, diced shopping list
- 1/4 fresh diced rosemary shopping list
- 1 T fresh parsley shopping list
- 2 tsp thyme shopping list
- 1/2 - 1 tsp lemon zest shopping list
- juice of half lemon shopping list
- 1 tsp olive oil shopping list
- 2 tsp sesame oil shopping list
- 5 tsp Dijon mustard shopping list
- salt and pepper to taste shopping list
- Sauce: shopping list
- 4 T sour cream shopping list
- 2 tsp prepared horseradish shopping list
- 1 tsp worcestershire sauce shopping list
- 1 tsp dill shopping list
- 1/2 tsp lemon juice shopping list
How to make it
- Preheat the oven to 350
- Prepare the 'crust' by dicing the herbs and garlic, and combining them on a plate with the lemon zest, olive oil and lemon juice See Photo
- Coat the lamb chops lightly with sesame oil
- Generously salt and pepper the chops See Photo
- Sear the chops on each side for about 1 - 2 minutes, and remove from the heat
- Coat one side of the chop with dijon, and then dip it in the crust mixture, and place back on the plate crust side down, so that you can do the same to the other side See Photo
- Once coated with dijon and crusted with the herbs, place back in the pan that you seared them in ( I used my cast iron skillet) and bake for 15 minutes for medium rare
- For the sauce, combine all ingredients and chill before serving
Sesame oil, salt and lots of pepper
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