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Dijon Crusted Lamb Chops with Homemade Fries
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Submitted by:
Jimmy |
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The mustard crust on these lamb chops is great, not only is it delicious, but makes a great presentation. This is a simple French Bistro Meal. |
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INGREDIENTS:
- 8 large , Lamb Chops
- 2 teaspoon(s) , Kosher Salt
- 1 teaspoon(s) , Black Pepper Coarse
- 4 tablespoon(s) , Olive Oil
- 2 teaspoon(s) , Fresh Rosemary Minced
- 2 teaspoon(s) , Garlic Minced
- 3 tablespoon(s) , Fresh Bread Crumbs
- 4 teaspoon(s) , Dijon Mustard
- 4 large , Idaho Potatoes
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| Instructions: |
Preheat the broiler or grill. Season the lamb with ½ teaspoon of salt and pepper, then drizzle with 2 tablespoons of the olive oil. Grill the lamb chops for about 3-4 minutes on each side. Remove from the broiler.
For the crust: In a a small bowl combine the rosemary, garlic, and bread crumbs. Drizzle the bread crumbs with the remaining olive oil and season with ½ teaspoon of salt and ½ teapsoon of pepper. Liberally cover one side of each lamb chop with mustard, then pack the bread-crumb mixture on top. Place in oven at 350° F. to brown the crust.
Wash the potatoes well and dry. Cut the unpeeled potatoes into very thin large julienne. A mandolin cutter will make this job very easy, but you can use a very sharp French knife, with care and patience. Deep fry the potato sticks in hot (375°) peanut oil until crisp, approximately 3 minutes. Drain well on paper towel and drop in the oil again for 1-2 minutes, drain and sprinkle with 1 teaspoon of salt |
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