- May 18, 2015 at 7:40 pm #356781mosParticipant
Pecan-Crusted Lamb Chops
4 to 6 lamb chops, about 1 1/2 to 2 pounds
1/2 cup coarsely chopped pecans
1/4 cup flat-leaf parsley leaves
1 tbs fresh rosemary leaves or 1 tsp dried
2 cloves garlic, chopped
1/4 cup bread crumbs, fine, dry, plain or seasoned
1/2 tsp salt
1/4 tsp coarsely ground black pepper
2 to 3 tbs brown mustard
Trim excess fat from the lamb chops. In a food processor or chopper, combine pecans, parsley, rosemary, garlic, bread crumbs, salt, and pepper. Process until very finely chopped. Transfer to a plate.
Meanwhile, add 1 tbs olive oil to a baking pan or roasting pan which will hold the chops in one layer. Set oven to 350° and place pan in oven to preheat.
Rub each chop with mustard then place on pecan mixture, turning to coat all sides.
Place in preheated pan in oven and roast for about 20 minutes for medium to medium-rare, turning once about halfway through.
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