Coat the lamb with Dijon mustard to add flavor and help the breadcrumbs stick.

David Bonom
Recipe by Cooking Light April 2011

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John Autry; Styling: Cindy Barr

Recipe Summary

total:
50 mins
Yield:
8 servings (serving size: 2 chops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine the first 4 ingredients in a small bowl.

  • Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 lamb rack to pan; cook 2 minutes on each side or until browned. Remove lamb from pan. Repeat with remaining lamb rack. Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb. Place the lamb on a rack coated with cooking spray; place rack in a roasting pan. Bake at 450° for 18 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut into chops.

Nutrition Facts

293 calories; fat 15.3g; saturated fat 6.6g; mono fat 5.8g; poly fat 0.6g; protein 32.2g; carbohydrates 4.4g; fiber 0.3g; cholesterol 102mg; iron 2.4mg; sodium 376mg; calcium 23mg.