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Nutrition Facts
Serving Size 1 (26g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper 4 shoulder lamb chops
Calories 48
Calories from Fat 8		(18%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 241mg		10%
Potassium 49mg		1%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 1.0g	3%
	Sugars 1.0g
Protein 1.9g		3%
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Mustard Lamb Chops

Recipe #11581 | 20 min | 10 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Bergy
Sep 10, 2001

This is a very tasty recipe for a more economical cut of lamb. It has a beautiful color when finished and looks attractive to serve. Try a bit of Horseradish with them - excellent flavor combo

SERVES 4 (change servings and units)

Ingredients

1/3 cup dry breadcrumbs
2 garlic cloves, crushed
1/2 teaspoon thyme
1/4 teaspoon pepper
1/4 cup Dijon mustard
4 shoulder lamb chops, trim off excess fat, slash the edges

Directions

1
Combine, crumbs, thyme, garlic& Pepper.
2
Stir in 3 tbsp of mustard.
3
Brush chops all over with the remaining mustard.
4
Broil 4" from heat source for 5 minutes.
5
Turn over and spread crumb mixture on top of chops.
6
Broil,for 2-3 minutes or until desired doneness and the topping is golden.

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Featured Reviews for This Recipe

From: mariahswind

On Nov 20, 2009

These didn't come out as well as I thought they would based on the great reviews. I think I had similar problems as Chef #665777, I like my lamb well done. Also found the breading topping not a complement to the meat. Hubby scraped his off. It's been awhile since I made it, but I do think the flavors were ok.

1 person found this review helpful

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From: Alexis L Sutter

On Mar 12, 2008

This was good, and my husband really liked it, but you really need a better cut of lamb to make them.

1 person found this review helpful

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From: Natalie Z

On Dec 7, 2002

My husband and I thought your chops were delicioso. Very easy to prepare and the were tender and juicy. The topping is a nice touch and we reallllllly liked the mustard flavor. Great recipe.

2 people found this review helpful

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From: HeatherFeather

On May 15, 2002

I thought this was really quite good. The lamb came out almost buttery tasting and very tender. I cooked mine quite a bit longer as we prefer ours cooked less rare. Thanks for an eacy, tasty recipe.

2 people found this review helpful

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Read all 23 reviews