Lamb Chops with Dijon Crust

with Saratoga Fries

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.