Lamb Chops Recipe

Inspired by La Casa Pasta Restaurant

Time45m

Serves10

(35) chops, grilled, coated in dijon mustard & herb bread crumbs, mushroom sauce, served with vegetables

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Ingredients

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Main Ingredients

35 pieces Lamb Chops

1 cup Dijon mustard

2 cups Bread Crumbs

2 tablespoons Mixed Herbs (e.g., parsley, thyme, rosemary)

2 tablespoons olive oil

2 cups Mushrooms, sliced

1 cup Heavy cream

2 cloves Garlic, minced

to taste Celtic sea salt

to taste black pepper

4 cups Vegetables (e.g., asparagus, carrots, broccoli)

Method

Cooking Instructions

Prepare the Lamb Chops

Preheat your grill to medium-high heat. Season the lamb chops with salt and pepper.

Coat with Dijon Mustard

Brush each lamb chop with Dijon mustard evenly on both sides.

Bread the Chops

In a bowl, mix the bread crumbs with the mixed herbs and olive oil. Press the mixture onto the mustard-coated lamb chops.

Grill the Lamb Chops

Place the breaded lamb chops on the grill and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Make the Mushroom Sauce

In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sliced mushrooms, sauté until mushrooms are tender. Add heavy cream and let it simmer until thickened. Season with salt and pepper to taste.

Blanch the Vegetables

In a pot of boiling water, blanch your choice of vegetables for about 3-4 minutes until vibrant and tender-crisp. Drain and season with salt and pepper.

Serve

Arrange the grilled lamb chops on a platter, drizzle with mushroom sauce, and serve with the blanched vegetables on the side.