The breadcrumb crust, known as persillade in France, is excellent with lamb. This makes an elegant meal when served with new potatoes and green beans.
Preheat oven to 500°F. Place breadcrumbs on small baking sheet. Bake until dry but not brown, about 4 minutes. Remove from oven. Maintain oven temperature.
Place rack on baking sheet. Combine toasted breadcrumbs, parsley, garlic and shallot in pie dish. Mix melted butter, mustard and cayenne pepper in shallow dish. Season lamb with salt and pepper. Dip both sides of lamb chops into butter mixture, then into parsley mixture, coating evenly.
Place lamb chops on rack in pan. Roast until coating is golden brown and
lamb is cooked to desired doneness, about 14 minutes for medium-rare. On each of 2 plates, arrange 2 lamb chops with ribs crossed and serve.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 172 | ||
Calories from Fat: 160 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 124.4mg | 4 % | |
Potassium 62.6mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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