My Mustard-Crusted Lamb Chops with Artichokes, Lima Beans & Potatoes is the epitome of a perfect springtime dinner. A popular flavor combination in the Abruzzo region of Italy, this sauté of tender lima (or fava) beans, new potatoes, and artichokes hearts is flavorful and even more tasty with the addition of sautéed baby spinach. The color green is everywhere in this dish! From the vegetable sauté to the chopped parsley on top of each mustard-crusted lamb chop, this combination of tastes and textures is unique and quite impressive. To round out the meal, serve this dish alongside buttered orzo or a flavorful herbed rice pilaf.
The seared lamb chops topped with mustard & a breadcrumb-parsley mixture, ready to be baked
(To view this recipe, click on the blue title of the blog post above*)
Mustard-Crusted Lamb Chops with Artichokes, Lima Beans & Potatoes
Ingredients:
- Salt & pepper, divided
- Extra virgin olive oil, divided
- 1 lb. baby or fingerling potatoes, sliced in rounds
- 8 lamb rib chops
- 3 Tablespoons Dijon mustard
- ¼ cup Panko breadcrumbs
- 2 Tablespoons chopped Italian parsley
- 3 Tablespoons unsalted butter
- Crushed red pepper flakes
- 4 cups baby spinach leaves
- 2 cups frozen lima beans (or fava beans), thawed
- 1 cup marinated artichokes hearts, drained
Directions:
- Preheat the oven to 375 degrees. Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with olive oil and season with a ¼ teaspoon salt and pinch of black pepper. Roast in the preheated oven for 30 minutes, or until the potatoes are tender.
- Season both sides of the lamb chops with a pinch of salt and pepper. Pour 1 teaspoon of olive oil in an oven-safe skillet. Heat the oil over high heat; sear the lamb chops for 1 minute on each side, or until they are browned. Remove the pan from the heat and spread mustard on the top side of each lamb chop. Then sprinkle the mustard-crusted lamb chops with some of the breadcrumbs and chopped parsley. Bake the coated chops in the oven for 7 minutes.
- While the lamb chops are baking, place 2 Tablespoons of oil and 3 Tablespoons of butter in a large sauté pan. Heat over medium-high heat until the butter is melted. Add in the crushed red pepper and the garlic, cook for 30 seconds. Add in the spinach and sauté for 1 minutes or until wilted. Add in the thawed lima beans, artichokes hearts and roasted potatoes. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Cook for 5 minutes, tossing frequently.
- Serve the lamb chops on a bed of the vegetable sauté, alongside buttered orzo or a rice pilaf.
Tagged: Abruzzo region, artihcoke hearts, baby potatoes, breadcrumbs, Dijon mustard, fingerling potatoes, garlic, Italian, Italian parsley, Italy, lamb chops, lima beans, mustard crusted lamb chops, panko, potatoes, seared lamb chops, spinach, spring, springtime
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