Chef Cade Nagy uses small New Zealand lamb chops, but for a larger chop portion, use Colorado lamb. From Catering by Design, makes 2 racks.
Ingredients
2 tablespoons vegetable oil
2 racks lamb chops (ask butcher to French the bones)
Salt and pepper
1/4 cup Dijon-style mustard
1/2 cup fresh parsley leaves
1/2 cup Italian bread crumbs
3/4 cup mayonnaise
1/4 cup minced fresh mint
Directions
In a very hot sauté pan, heat oil to its smoke point. Season lamb racks with salt and pepper. Place in the hot skillet meat-side down and sear about 1 minute. Turn over and sear other side. Remove from pan. With a pastry brush, brush mustard on the meat liberally.
In a food processor, blend parsley with bread crumbs until bread crumbs become a green color.
Preheat oven to 350 degrees.
Dip mustard-glazed lamb in bread crumbs to coat well. Finish cooking in oven about 12 minutes for medium rare. Remove from oven, cut bewteen ribs into individual chops and place on serving platter.
Combine mint and mayonnaise to serve on the side with chops.
Wine ideas: New Zealand tends to put out pinot noirs that are a bit brawnier than their Burgundian brethren, but not so heavy that they lose their ethereal texture combined with earthy, savory flavor, a combination made for rare meat. Villa Maria’s Private Bin, Brancott’s Reserve and St. Clair’s Vicar’s Choice are bargains at $16 or less. Tara Q. Thomas
