Petite Walnut-Coated Lamb Chops with Honey Walnut Dipping Sauce

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.

Total Time
1 Hr
Serves
8
Meal
Dinner

Total Time

Prep Time
20 Mins
Cook Time
40 Mins
Total Time
1 Hr

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

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

  1. Preheat oven to 400ºF.
  2. In a food processor or blender, add breadcrumbs, walnuts, thyme, parsley, orange zest and salt and process to a coarse texture.
  3. Brush lamb with mustard.
  4. Press on the crumb coating.
  5. Place lamb in a shallow roasting pan that has been lightly coated with cooking spray.
  6. Roast for 30-40 minutes for medium rare, or until desired doneness.

For the Honey Walnut Dipping Sauce:

  1. In a small saucepan over medium heat, combine honey, orange juice, olive oil and orange zest.
  2. Heat until simmering.
  3. Remove from heat and stir in walnuts. Serve.