Rib Lamb Chops with Mustard and Bread Crumb Topping
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Rosemary, cumin, paprika, and cardamom make up the spicy bread crumb topper for the lamb in this dinner recipe.
Ingredients
- 2 cups coarse fresh bread crumbs
- 1 tablespoon finely chopped rosemary
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sweet or hot paprika
- 1/8 teaspoon ground cardamom
- 2-1/2 tablespoons olive oil
- 1-1/2 tablespoons minced garlic
- 6 rib lamb chops (1-3/4 lbs.)
- 2-1/2 tablespoons Dijon mustard
- Toss together bread crumbs, rosemary, salt, and spices in a medium bowl until well combined.
- Heat 1-1/2 tablespoons oil in a large ovenproof skillet over moderately high heat until hot but not smoking. Add garlic and cook, stirring 30 seconds. Add bread crumb mixture and cook, stirring, until golden, about 2 minutes. Transfer to a bowl; set skillet aside and let cool.
- Let lamb chops stand at room temperature 15 minutes; rinse and pat dry. Season with salt and pepper.
- Preheat oven to 400 degree F and arrange rack in upper third of oven. Wipe reserved skillet clean and heat remaining 1 tablespoon oil over moderately high heat. Brown chops, about 1-1/2 minutes on each side, and remove pan from heat. Spread tops of chops evenly with mustard and sprinkle with bread crumb mixture, pressing with fingers to adhere.
- Roast lamb about 5 minutes for medium rare. Let chops stand 10 minutes before serving. Spoon any fallen crumbs in pan onto chops. Makes 2 servings.
- Calories 735, Total Fat 56.5 g, Saturated Fat 20.5 g, Cholesterol 144 mg, Sodium 816 mg, Carbohydrate 17 g, Fiber 1 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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