Catherine Fulvio suggests serving this lamb with champ, a traditional Irish potato dish of mashed potatoes with scallions, but regular mashed potatoes would work just as well. French trimmed lamb chops are simply a rack of lamb cut into individual chops. If you can’t get or don’t care for wholegrain mustard, use Dijon instead.
Ready: in about 45 Minutes
For the lamb:
2 cups Fresh Bread Crumbs
Zest of 1 Lemon
1 Tbsp Fresh Rosemary, finely Chopped
3 Tbsp Seasoned Flour
12 Lamb Cutlets/chops, French Trimmed (get your butcher to do this for you)
3 Tbsp Wholegrain Mustard
1 Tbsp Honey
Olive oil as needed
For the dressing:
4 Tbsp Wholegrain Mustard
4 Tbsp Olive Oil
1 Tbsp Honey, (to taste)
2 Tsp Red Wine Vinegar
Salt and Freshly Ground black Pepper to taste
To make the dressing, combine the mustard, oil, honey, vinegar and salt and pepper in a bowl. Set aside.
To prepare the chops, combine the breadcrumbs, lemon zest and rosemary in a bowl. Place the seasoned flour on a plate (Simply season cake flour with salt, pepper and your favourite spice/seasoning). Dip the chops into the flour, shaking off the excess. Mix the mustard and honey together in a small bowl, then spread the honey mustard on both sides of each chop. Finally, dip the chops into the rosemary breadcrumbs, pressing firmly. Allow to set in the fridge for 20 to 30 minutes.
Heat some oil in a large frying pan over a medium heat. When hot, sear the lamb chops on both sides to colour, turning carefully to ensure the crumb coating doesn’t fall off. Reduce the heat and cook for 3 to 4 minutes, depending on the thickness of the cutlets, or until the meat is cooked to taste. You might need to add more oil to the pan as you cook the chops in batches — or even just in between flipping them over — since the breadcrumbs tend to soak it up. Remove from the pan, drizzle the dressing over the chops and serve.
Image: Primavara Kitchen