Saturday, April 4, 2009

Pecan-crusted lamb chops


6 lamb chops
½- 3/4 cup coarsely chopped pecans
1/4 cup flat-leaf parsley leaves
1 tb fresh rosemary or 1 ts dried
4 cloves chopped cloves garlic
1/4 cup fine bread crumbs, fine
1/2 ts salt
1/4 ts coarsely ground black pepper
2 to 4 ts Dijon mustard
  1. Put pecans, parsley, rosemary, garlic, bread crumbs, salt, and pepper and process until very finely chopped. Put on flat plate.
  2. Add 1 tb olive oil to a roasting pan.
  3. Set oven to 350° and preheat pan in oven.
  4. Rub each chop with mustard and roll in pecan mixture and coat all sides.
  5. Place lamb chops in the preheated pan in oven (Single layer) and roast for about 20 minutes until medium-rare.
  6. Turn once about halfway through the baking.

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