It has been my experience that the majority of home cooks assume that cooking lamb is a difficult task, when in fact, it is actually one of the easiest cuts of meat to cook. (And in my opinion, one of the most flavorful, and let’s not forget affordable!) If you are one of those home cooks who is a bit unfamiliar with preparing lamb and usually only orders it when you are out in a restaurant, this recipe is for you.
All you need to do is prepare is a simple mixture of chopped parsley, bread crumbs, grated Parmesan cheese, and chopped garlic, season your lamb chops with salt, pepper, and a layer of tangy mustard, then dip the seasoned lamb chops in your bread crumb mixture. Bake for about 40 minutes, or until your desired doneness, and serve alongside a simple salad of tender lima beans and fresh peas, roasted cherry tomatoes, and roasted squash. A healthy and delicious main course that is as scrumptious as it is impressive!
Herb mixture of fresh parsley, breadcrumbs, garlic and Parmesan cheese
(To view the recipe click on the blue title of the blog post above*)
Herbed Lamb with a Lima Bean Salad
Ingredients:
- Preheat the oven to 375 degrees. Season both sides of 6 (approximately 5 oz. each) lamb chops with salt and pepper. Using a teaspoon, spread Dijon mustard on one side of each lamb chop. In a bowl mix ½ cup of chopped parsley, ½ cup of breadcrumbs, 1/4 cup of grated parmesan cheese, and 2 cloves of chopped garlic. Dip each mustard-coated lamb chop into the bread crumb mixture. Place the herbed lamb chops on a parchment-lined baking sheet. Drizzle the lamb chops with extra virgin olive oil and bake for approximately 35-40 minutes, or until the chops reach your preferred doneness.
- For the side salad: Cook either fresh or frozen lima beans along with fresh or frozen green peas, in a saucepan filled with either water or vegetable stock until tender. Drain and set aside. In a 400 degree oven, roast cherry tomatoes and diced butternut or acorn squash that have been coated in olive oil and seasoned with a touch of salt and pepper. This should take about 20-25 minutes for the squash to become tender. Toss the roasted vegetables with the cooked lima beans and peas; check the salad to see if more salt and pepper is needed, and serve alongside the herbed lamb chops.
Directions:
Tagged: bread crumbs, cherry tomatoes, culinary school, externship, fava beans, herbs, Italy, lamb, lamb chops, lima beans, Mami Camilla cooking school, Parmsan cheese, Sorrento, squash
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