Rosemary Mustard Crusted Lamb Chops
December 15, 2014
Categories: Dinner, Main Dish, Lamb/Mutton, 5-Minute Prep, Easy/Beginner Cooking, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Labor Day, Mother's Day, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, Spring more
"I love the rosemary mustard combo for lamb and this one is delicious. I use 1 1/4 inch thick chops for this recipe and they turn out medium-rare which in my opinion is the best way to eat lamb. If you prefer yours cooked more adjust the time to achieve your desired doneness. For gluten free use brown rice flour instead of all-purpose flour."
- Serving Size: 1 (269.4 g)
- Calories 667
- Total Fat - 48.5 g
- Saturated Fat - 20.4 g
- Cholesterol - 163.3 mg
- Sodium - 340.1 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 2.3 g
- Sugars - 1.9 g
- Protein - 40.7 g
- Calcium - 61.1 mg
- Iron - 4.4 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.4 mg
Whisk together the mustard, wine, crushed rosemary, thyme and pressed garlic in a container just big enough to hold the chops.
Place the chops in the mustard mixture, turn over and place in the refrigerator for at least one hour.
Remove the container from the refrigerator, season the chops with salt and pepper on both sides and let sit at room temperature for 30 minutes.
Place the flour in a shallow container and dredge the chops coating both sides.
Set the chops on a small baking pan that has been coated with non-stick spray.
Place in a preheated 425 degree oven and cook for 15 minutes, turning half way through; turn the broiler on and place the pan on the top rack and broil for 2 minutes.
Remove from oven, loosely cover with foil and allow to sit for 5 minutes before serving.
Tips & Variations
No special items needed.