Lamb Chops with Persillade

Serves 6
Time 40 min
Lamb Chops with Persillade

The fresh flavors of persillade, a mixture of garlic and parsley, complement juicy lamb chops spread with a bit of Dijon mustard and baked in a hot oven. Serve with broiled tomatoes and roasted potatoes.

Special Diets:

Dairy FreeDairy Free

Ingredients

    6thick lamb loin chops or 12 lamb loin T-bone chops
    3/4 teaspooncoarse sea salt, divided
    1/2 teaspoonground black pepper, divided
    1/2 cupdried bread crumbs, such as unseasoned Japanese panko
    1/2 cupfinely chopped fresh flat-leaf parsley
    2 clovesgarlic, finely chopped
    1 tablespoonDijon mustard, divided

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 425°F.


Season lamb chops all over with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and arrange on a rimmed baking sheet. Set aside.


Make the persillade by combining bread crumbs, parsley, garlic and remaining salt and pepper in a medium bowl.


Spread 1/2 teaspoon of the mustard on the top of each lamb chop.


Press the persillade mixture lightly onto the lamb chops on top of the mustard.


Bake lamb chops until cooked to desired doneness, about 20 minutes for medium rare.


Thick chops will take longer than thinner ones so adjust timing accordingly.


Remove chops from the oven and let rest on baking sheet for about 5 minutes before serving.

Nutritional Info

Serving Size

Calories

290

Total Fat

19g

Saturated Fat

9g

Cholesterol

95mg

Sodium

470mg

Total Carbohydrate

8g

Dietary Fiber

0g

Total Sugars

1g

Protein

22g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.