Crusted lamb chops with mustard and herbs. I’m a fan of cooking magazines and I never miss Saveur. Basically, I wanted to test it because of the cooked radish season. I had never eaten cooked radishes this way and I wanted to know what it tastes like. The result is very good and there was an air of fine dining on the plate, all full of nice pink. Then, the mixture of breadcrumbs with eggs and mustard on lamb chops attracted me. And believe me… That is something! Tarragon gives a little aniseed taste that works so well. What to do with leftovers? In order not to waste anything, I encourage you to make some soup. With two potatoes and a little cream, you’ll enjoy a good soup for an evening dinner.
Ingredients list for the Herbs & Mustard Crusted Lamb Chops
Preparation: 25 min – Cooking time: 35 min
- 8 lamb chops
- 1 bunch of radishes
- 1 bunch of chervil
- 1 bunch of tarragon
- 4 tbsp bread crumbs
- 2 eggs
- 2 tbsp sweet mustard
- 2 tbsp flour
- 1 tbsp sugar
- 3 1/2 tbsp (5 cl) of oil
- 1 ounce (30 g) butter
- Salt and pepper
1. Peel and wash the radishes. Sauté for 2 minutes in a pan in butter. Sprinkle with sugar and leave to cook for 2 minutes, then cover with water. Add salt and pepper, cover with a sheet of baking paper to prevent evaporation and drying up (you can also use a lid with a slight opening). Cook for 20 to 25 minutes over a medium heat until the radishes get tender.
2. Chop the herbs and mix with bread crumbs on a plate. Beat the eggs in another bowl with mustard, salt and pepper (the rest can make a good omelet).
3. Bread lamb chops by passing them in flour, then in beaten egg and finally in breadcrumbs with herbs.
4. Cook the lamb chops in oil in a pan. 6-8 minutes on each side over a medium heat should be enough.
5. Immediately serve your breaded lamb chops with radishes and their juice.
Tip: I suggest you accompany your lamb chops with boiled or steamed potatoes, they are divine with radish cooking juice!
(Photo by E.Grosjean)