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Petit Walnut-Coated Lamb Chops with Honey Dipping Sauce
Petit Walnut-Coated Lamb Chops with Honey Dipping Sauce

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.

  • Servings: 8
  • Prep Time: N/A
  • Cook Time: N/A
0 star
Low Calorie
Ingredients

1/2 cup fresh bread crumbs

1/2 cup chopped California walnuts

1 tablespoon fresh thyme

2 tablespoons chopped parsley

2 teaspoons orange zest

1/4 teaspoon salt

1 tablespoon Dijon mustard

1 rack of lamb (8 chops) “French trimmed” of all excess fat

non-stick cooking spray

Honey Walnut Sauce

Makes about 1 cup

1/2 cup honey

1/4 cup orange juice

2 teaspoons olive oil

1 teaspoon orange zest

2 tablespoons finely chopped California walnuts, toasted

Directions
  1. Preheat oven to 400ºF.
  2. In a food processor or blender, add bread crumbs, 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 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.

Nutrition

  • Calories: 277
  • Total Fat: 12 g
  • Saturated Fat: 3 g
  • Monounsaturated Fat: 4 g
  • Polyunsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Cholesterol: 61 mg
  • Sodium: 121 mg
  • Total Carbohydrate: 21 g
  • Dietary Fiber: 1 g
  • Protein: 21 g