Servings:
Serves 4 Servings
Ingredients
For the lamb
- 5 1/2 teaspoon rosemary, very finely chopped
- 1/2 teaspoon lemon, zest only
- 4 tablespoon wholegrain honey mustard
- 3 tablespoon seasoned flour
- 12 tablespoon lamb cutlets, french trimmed
For the dressing
- 5 1/2 teaspoon rosemary, very finely chopped
- 1/2 teaspoon lemon, zest only
- 4 tablespoon wholegrain honey mustard
- 3 tablespoon seasoned flour
- 12 tablespoon lamb cutlets, french trimmed
- 4 tablespoon wholegrain honey mustard
- 2 teaspoon red wine vinegar
- 1 tablespoon clear honey
- 4 tablespoon extra virgin olive oil
Preparation
Baking Directions:
To make the dressing: Combine the mustard, vinegar, honey, oil, salt and pepper in a bowl.
To prepare the chops: Combine the breadcrumbs, rosemary and lemon zest in a bowl.
Place the seasoned flour on a plate.
Dip the chops into the flour, shaking off the excess.
Spread the honey mustard on both sides of each chop.
Finally dip into the rosemary breadcrumbs, pressing firmly.
Allow to set in the fridge for about 30 minutes.
Heat the oil in a large frying pan.
When hot, sear the lamb chops on both sides to colour, turning carefully to ensure the crumb does not fall off.
Reduce the heat and cook until the meat is cooked through.
Remove from the pan, drizzle the dressing over the chops and serve with herby champ.
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