Entrée: France – Cotelettes d'agneau à la moutarde (Lamb Chops with Mustard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 rack of lamb (8 ribs), trimmed and frenched, about 1.25 lb (570 g)
1 / 4 cup (60 ml) Dijon mustard
1 tbsp (15 ml) olive oil
1 cup (90 g) breadcrumbs
2 cloves garlic, minced
2 tsp (10 ml) fresh thyme, chopped
Salt and freshly ground black pepper to taste

Show original ingredient measurements

1 rack of lamb (8 ribs), trimmed and frenched, about 1.25 lb (570 g)
1 / 4 cup (60 ml) Dijon mustard
1 tbsp (15 ml) olive oil
1 cup (90 g) breadcrumbs
2 cloves garlic, minced
2 tsp fresh thyme, chopped
Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil.
2. Season the lamb with salt and pepper. In a small bowl, mix together the Dijon mustard and olive oil. Spread the mixture evenly over the lamb.
3. In another bowl, combine the breadcrumbs, minced garlic, and thyme. Press this breadcrumb mixture onto the mustard-coated lamb to form an even crust.
4. Place the lamb on the prepared baking sheet and roast in the oven for 20-25 minutes, or until an internal temperature of 130°F (54°C) is reached for medium-rare.
5. Allow the lamb to rest for 5 minutes before slicing between the ribs and serving.