Lamb Chops with a Mustard Crust
Rack of lamb is rather pricy, but treating chops with the same gourmet care makes for an equally inspiring but more accessible midweek meal. If the chops weigh less than 4 ounces, you can double the recipe and allow 2 chops per serving.
Prep time: 20 minutes
Start to finish: 35 minutes
1 small clove garlic, crushed and peeled
1/4 teaspoon salt, divided
2 teaspoons chopped fresh rosemary
2 teaspoons coarse-grained Dijon mustard
1/2 teaspoon Worcestershire sauce
Freshly ground pepper to taste
1/4 cup fresh breadcrumbs, preferably whole-wheat
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 4- to 5-ounce loin or rib lamb chops, trimmed
To make fresh breadcrumbs:
Trim crust from 1 slice firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Makes 1/3 cup.
Preheat oven to 450Â°F.
In a mortar and pestle or with the side of a chef’s knife, mash garlic and 1/8 teaspoon salt into a paste. Transfer to a small bowl; stir in mustard, rosemary, Worcestershire sauce and pepper. Mix breadcrumbs, parsley, 1 tablespoon oil and remaining 1/8 teaspoon salt in another small bowl. Set aside.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add lamb chops and cook until one side is nicely browned, 1 to 2 minutes. Place chops, browned-side up, on a broiler pan or baking sheet.
Spread the reserved mustard mixture over the browned side of each chop. Pat the breadcrumb mixture on top of the mustard mixture. Roast until the chops are cooked to your liking, 6 to 8 minutes for medium-rare.