Recipe courtesy of Whole Foods Market.
The fresh flavors of persillade, a mixture of garlic and parsley, complement juicy lamb chops spread with a bit of Dijon mustard and baked in a hot oven. A sprinkle of moist grey sea salt adds the finishing touch. Serve with broiled tomatoes and roasted potatoes, which are delicious with a dusting of finishing salt as well.
6 thick lamb loin chops or 12 lamb loin T-bone chops
Grey sea salt, to taste
freshly ground pepper, to taste
2 cloves of garlic, finely chopped
1/2 cup finely chopped fresh parsley
1/2 cup dry bread crumbs, such as unseasoned Japanese Panko
3 teaspoons Dijon mustard, divided
1. Preheat oven to 425°F.
2.Season lamb chops lightly with salt and pepper on one side. Place chops, seasoned side down, on a rimmed baking sheet.
3. Make the persillade by combining garlic, parsley and breadcrumbs. Season mixture with a little bit of freshly ground pepper. Spread the surface of each lamb chop with about a half teaspoon of Dijon mustard. Press the persillade mixture lightly into the lamb chop on top of the mustard.
4. Place baking sheet in the oven and bake for about 20 minutes for medium rare. Bake for about 5 minutes longer if you prefer your lamb well done.
5. Remove chops from the oven and let rest on baking sheet for about 5 minutes. Season the chops lightly with additional grey sea salt and serve immediately.
(Based on individual servings, including 1/8 teaspoon finishing salt)
290 calories (170 from fat)
19g total fat
9g saturated fat
8g total carbohydrate (less than 1g dietary fiber, 1g sugar)
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