Lamb Chops with Dijon Crust

with Saratoga Fries

(contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 8 large Lamb chops (rib)
  • 2 teaspooons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 4 Tablespoons olive oil
  • 2 teaspoons minced fresh Rosemary
  • 2 Teaspooons minced garlic
  • 3 Tablespoons fresh French bread crumbs
  • 4 teaspoons Dijon mustard

Preheat the broiler or grill. Season the lamb with ½ teaspoon of salt and pepper, then drizzle with 2 tablespoons of the olive oil. Grill the lamb chops for about 3-4 minutes on each side. Remove from the broiler.

For the crust: In a a small bowl combine the rosemary, garlic, and bread crumbs. Drizzle the bread crumbs with the remaining olive oil and season with ½ teaspoon of salt and ½ teapsoon of pepper. Liberally cover one side of each lamb chop with mustard, then pack the bread-crumb mixture on top. Place in oven at 350° F. to brown the crust.

Saratoga Fries

Ingredients Directions
  • 4 large Idaho potatoes
  • 2 quarts peanut oil for deep frying

Wash the potatoes well and dry. Cut the unpeeled potatoes into very thin large julienne. A mandolin cutter will make this job very easy, but you can use a very sharp French knife, with care and patience. Deep fry the potato sticks in hot (375°) peanut oil until crisp, approximately 3 minutes. Drain well on paper towel and sprinkle with 1 teaspoon of salt.

A key on the chops is to wait unitl the last minute to cook the chops so they are served hot and juicy.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:46:45 EST