Mustard and Herb Lamb Chops with Honey Dressing

This is a perfect recipe for a dinner party because you can prep the chops ahead of time, where they’ll happily keep in the fridge until you’re ready to cook them

Ingredients:

for the lamb:
200 g (2 cups) fresh breadcrumbs
zest of 1 lemon
1 tablespoon very finely chopped fresh rosemary
3 tablespoons seasoned Odlums flour
12 lamb cutlets/chops, French trimmed (get your butcher to do this for you)
3 tablespoons Lakeshore wholegrain mustard
1 tablespoon honey
Rapeseed oil

for the dressing:
4 tablespoons wholegrain mustard
4 tablespoons Lakeshore Rapeseed Oil
1 tablespoon clear honey (or more to taste)
2 teaspoons red wine vinegar
salt and freshly ground black pepper

Method:

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. 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.

Source: Edible Ireland – adapted from Catherine’s Family Kitchen by Catherine Fulvio