Fast Mustard Lamb Chops
This recipe is for the person who loves good food but has little time to cook. The succulent, tender loin lamb chops roast in only 10 minutes. Serve with quick-cooking couscous laced with toasted pine nuts.
Ingredients
- 8 baby loin lamb chops, each 4 to 5 oz. and 1 to 1 1/4 inches thick, trimmed of fat and edges scored
- Freshly ground pepper, to taste
- 4 to 5 Tbs. grainy Dijon mustard, or as needed
- Fresh flat-leaf parsley sprigs
Directions
Preheat an oven to 500°F. Lightly oil a shallow roasting pan.
Rub both sides of each chop with pepper and place in the prepared roasting pan. Slather about 1 tsp. mustard on one side of each chop and bring to room temperature, 10 to 15 minutes.
Roast, mustard side up, until the chops are browned on top, about 5 minutes. Turn the chops over and slather about 1 teaspoon mustard on the other side. Continue to roast until the meat is lightly springy when pressed with a finger for rare to medium-rare doneness, about 5 minutes more or until done to your liking. The roasting time will depend upon the thickness of the chops and personal preference.
Divide the chops among warmed individual plates, placing 2 chops on each plate. Garnish with parsley sprigs and serve immediately.
Rub both sides of each chop with pepper and place in the prepared roasting pan. Slather about 1 tsp. mustard on one side of each chop and bring to room temperature, 10 to 15 minutes.
Roast, mustard side up, until the chops are browned on top, about 5 minutes. Turn the chops over and slather about 1 teaspoon mustard on the other side. Continue to roast until the meat is lightly springy when pressed with a finger for rare to medium-rare doneness, about 5 minutes more or until done to your liking. The roasting time will depend upon the thickness of the chops and personal preference.
Divide the chops among warmed individual plates, placing 2 chops on each plate. Garnish with parsley sprigs and serve immediately.
Serves 4.