- 4 garlic cloves (crushed)
- 1 piece ginger (peeled and coarsely chopped)
- 2 teaspoons fresh lime juice
- 2 teaspoons thyme (white wine)
- 1/4 teaspoon peppercorns (crushed red)
- 1/4 teaspoon green peppercorns (crushed)
- 1 pinch salt
- 1 cup dijon mustard (scant extra-strong)
- 1 teaspoon orange blossom honey (unrefined)
- freshly ground pepper
- 16 lamb chops
- 8 slices whole wheat bread toasted (mixed in blender and sieved)
- 8 tablespoons butter (1 stick, melted and clarified)
- fresh parsley (c. chopped)
- shallot (c. chopped)
- Combine garlic, ginger, lime juice, thyme, vinegar, peppercorns and salt in small saucepan and cook over medium-high heat until reduced by 1/2. Add mustard and honey and bring to boil, stirring constantly, until slightly reduced, about 5 to 8 minutes (mixture will be sticky). Strain through cheesecloth into jar with tight-fitting lid and seal tightly. Refrigerate until ready to use. (Can be prepared up to 6 weeks ahead).
- Lightly sprinkle salt and pepper over both sides of lamb chops. Spread 1 1/2 to 2 teaspoons mustard mixture over all sides of each chop (if using American lamb, increase mustard to 2 to 3 teaspoons per chop). Dip all sides into bread crumbs, covering completely and patting gently so bread crumbs adhere. Heat 4 tablespoons butter in large skillet over medium-high heat until foam subsides. Add 1/2 of chops and brown on both sides (be careful not to burn; chops should be medium rare). Transfer to platter and keep warm. Repeat
- For white wine thyme vinegar, combine 1/4 cup white vinegar and 1 teaspoon dried thyme in small saucepan and bring to simmer over medium heat. Let simmer 5 minutes. Strain well before using.
PER SERVING *
|Calories1480Calories from Fat940|
|% DAILY VALUE*|
|Calories from Fat940|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.