Dijon Herb Crusted Lamb Chops* Recipe

Cooking Instructions

1. 1

   Prepare the Lamb Chops

   Preheat the oven to 400°F (200°C). Season the rack of lamb with salt and black pepper. In a small bowl, mix the Dijon mustard, minced garlic, rosemary, and thyme. Spread the mixture evenly over the meat side of the lamb.

2. 2

   Crust the Lamb

   In another bowl, combine the breadcrumbs with olive oil. Press the breadcrumb mixture onto the mustard-coated side of the lamb. Place the lamb on a baking sheet.

3. 3

   Roast the Lamb

   Roast the lamb in the preheated oven for about 25-30 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare. Let it rest for 10 minutes before slicing.

4. 4

   Prepare the Sweet Potatoes

   While the lamb is roasting, peel and chop the Molokai sweet potatoes into cubes. Boil them in salted water until tender, about 15 minutes. Drain and mash with a bit of butter, salt, and pepper to taste.

5. 5

   Grill the Vegetables

   Toss the mixed vegetables in olive oil, salt, and pepper. Grill over medium heat until tender and slightly charred, about 5-7 minutes.

6. 6

   Make the Red Wine Demi Glaze

   In a saucepan, combine the red wine and stock. Bring to a boil and reduce to a simmer until the liquid is reduced by half. Whisk in butter until melted and the sauce is glossy. Season with salt and pepper to taste.

7. 7

   Serve

   Slice the lamb chops and serve alongside the mashed Molokai sweet potatoes and grilled vegetables. Drizzle the red wine demi glaze over the dish.