Petite Walnut-Coated Lamb Chops with Honey Walnut Dipping Sauce
Description
Brushed with Dijon mustard and a mixture of walnuts, thyme, parsley and orange zest, these flavorful chops are accented with a sweet citrus dipping sauce.
Ingredients
- 1/2 cup breadcrumbs, fresh
- 1/2 cup California walnuts, chopped
- 1 tablespoon thyme, fresh
- 2 tablespoons parsley, chopped
- 2 teaspoons orange zest
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 rack of lamb (8 chops), “French trimmed” of all excess fat
- Nonstick cooking spray
Honey Walnut Dipping Sauce
- 1/2 cup honey
- 1/4 cup orange juice
- 2 teaspoons olive oil
- 1 teaspoon orange zest
- 2 tablespoons California walnuts, toasted, finely chopped
Makes about 1 cup
PREPARATION
- Preheat oven to 400ºF.
- In a food processor or blender, add breadcrumbs, walnuts, thyme, parsley, orange zest and salt and process to a coarse texture.
- Brush lamb with mustard.
- Press on the crumb coating.
- Place lamb in a shallow roasting pan that has been lightly coated with cooking spray.
- Roast for 30-40 minutes for medium rare, or until desired doneness.
For the Honey Walnut Dipping Sauce:
- In a small saucepan over medium heat, combine honey, orange juice, olive oil and orange zest.
- Heat until simmering.
- Remove from heat and stir in walnuts. Serve.
NUTRITION
- Calories: 277 cal
- Total Fat: 12 g
- Polyunsaturated Fat: 4 g
- Cholesterol: 61 mg
- Sodium: 121 mg
- Carbohydrates: 21 g
- Dietary Fiber: 1 g
- Protein: 21 g