30 min 3
Herb Crusted Lamb Chops
Fresh herbs play off the rich flavor of lamb in this herb-crusted recipe. Best served with simple side dishes like Cauliflower Mash and steamed vegetables, this classic preparation is the perfect way to impress your guests with minimal effort. Do not substitute dried herbs for fresh in this recipe, as the bright flavor of the fresh herbs is what makes this simple dish so delicious.
1 pound lamb chops
2 tablespoons Dijon mustard
4 fresh rosemary sprigs, chopped
4 fresh thyme sprigs, chopped
3 tablespoons almond flour
4 garlic cloves, minced
1 teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 tablespoons olive oil, divided
Directions Preparing:15 minCooking:15 min
Step 1Preheat the oven to 350°F.
Step 2Coat the lamb chops with the mustard. Set aside.
Step 3To a blender or food processor, add the rosemary, thyme, almond flour, garlic, onion powder, salt, and pepper. Pulse until finely chopped. Slowly add about 2 tablespoons of olive oil to form a thick paste.
Step 4Press the herb paste firmly around the edges of the mustard-coated chops, creating a crust.
Step 5In a large oven-safe skillet over medium heat, heat the remaining 2 tablespoons of olive oil for 2 minutes. Add the chops to the skillet on their sides to brown. Cook, undisturbed, for 2 to 3 minutes so the crust adheres properly to the meat. Turn and cook on the opposite edge for 2 to 3 minutes more. Transfer the chops to a baking sheet.
Step 6Place the sheet in the preheated oven. Cook for 7 to 8 minutes, for medium.
Step 7Remove the sheet from the oven. Serve immediately.
Nutrition Facts (per serving of 3:1)