Tangy Lamb Chops Veronique

Oxmoor House
4 servings.


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1/2 cup fine, dry breadcrumbs
2 teaspoons dried whole dillweed
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 (3-ounce) lean lamb loin chops (3/4 inch thick)
3 tablespoons hot-sweet mustard
3 tablespoons cider vinegar
Vegetable cooking spray
1/2 cup seedless green grapes, quartered
1/2 cup seedless red grapes, quartered


Combine first 4 ingredients in a shallow bowl; stir well.

Trim fat from lamb chops. Combine mustard and vinegar; brush mustard mixture evenly over chops. Dredge chops in breadcrumb mixture.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chops; cover and cook 4 minutes on each side or until browned. Uncover and cook 5 minutes on each side or to desired degree of doneness. Transfer chops to a serving platter, and sprinkle evenly with grapes.

Created date

August 2009

Nutritional Information

Calories 254
Caloriesfromfat 30 %
Fat 8.4 g
Satfat 2.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.4 g
Carbohydrate 17.5 g
Fiber 0.0 g
Cholesterol 75 mg
Iron 0.0 mg
Sodium 280 mg
Calcium 0.0 mg