Monday, August 30, 2010
Mustard & Herb-Encrusted Lamb Chops, Fried Cornmeal-Battered Okra, and Sweet Potatoes
We don't often eat lamb, so this sounded different and delicious. The bonus was that it wasn't hugely labor-intensive. The lamb chops came from a local meat market. They were rinsed, patted dry, and seasoned with kosher salt and freshly ground pepper.
Meanwhile, the lamb chops were brushed with a mix of Dijon Mustard and minced garlic. They were then dredged in bread crumbs, freshly grated Parmesan cheese, and Herbs de Provence. The recipe actually called for rosemary and Italian herbs, but I didn't have any on hand.
Herbs de Provence contains both of these, plus several other herbs, so I thought it would be a good substitute. It was.
The lamb chops were fried in a small amount of vegetable oil over a medium-high flame until browned on each side. The Parmesan in the crust made the chops brown a little faster than I wanted, so I had to move them around a bit. We also prefer our lamb cooked a bit more than you see on television cooking shows. (We cook ours to a medium level, while the cooking world suggests a very rare, red meat.) The okra was fried in a different skillet until golden brown on each side. Sweet potatoes with honey and brown sugar made a nice side dish for this home-cooked meal.