Mustard and Herb Lamb Chops with Honey Dressing

by Kristin on November 30, 2011

“So how do you like your steak done?” I asked the group watching my demo two weeks ago at Salon du Blog in France as I made my first dish of steak sandwiches with a Cashel Blue butter. “They like it rare,” said Bernadette, our translator, driver, sous chef and all-round helper for the weekend from the Bord Bia Paris office. “I was going to tell you to take it off the pan a minute ago.” Considering the steaks had only been cooking for two minutes at that point, she wasn’t kidding when she said the French like their beef rare. Yet even cooking the steaks for just a few minutes, I still somehow managed to set off the smoke alarms throughout the catering college (ahem).

After a lovely lunch at Galeries Lafayette and a shopping trip at Le Bon Marché in Paris to stock up on some supplies, we had a few hiccups in Soissons, the town 100 km outside of Paris where Salon du Blog was held, starting when we arrived at our hotel on Friday night only to discover that they’d lost our reservation for that night in a town where hundreds of bloggers had booked out all the rooms (we eventually managed to get two rooms between the four of us). In the morning, the blogger who was supposed to do a demo before us blew the fuses to our oven unit with his deep fat fryer, we had a hard time finding pans that worked on the fancy induction hob and there was that small matter of the smoke alarms. But as one of my friends said this weekend when I was telling her all about it, at least it makes for a good story now. And besides, it didn’t stop us from cooking some fantastic Irish food for the French food bloggers who came to see us in Bord Bia’s room, where I served those steak sandwiches, mussels with bacon, leeks and Irish whiskey and these lamb chops. Seeing as how one of the French bloggers sent me a tweet after we got back saying that she was buying lamb chops so she could make this recipe, I’d say the demos were a success, smoke alarm notwithstanding.

This is a perfect recipe for a dinner party because you can prep the chops ahead of time, where they’ll happily keep in the fridge until you’re ready to cook them. (Or if you’re making them in a cooking demo, it gives you that I’ve-always-wanted-to-say-that excuse to say, “And here’s one I made earlier.”)

Mustard and Herb Lamb Chops with Honey Dressing
adapted from Catherine’s Family Kitchen by Catherine Fulvio

Serves 4

Catherine Fulvio suggests serving this lamb with champ, a traditional Irish potato dish of mashed potatoes with scallions, but regular mashed potatoes would work just as well. French trimmed lamb chops is simply a rack of lamb cut into individual chops. If you can’t get or don’t care for wholegrain mustard, use Dijon instead.

for the lamb:
200 g (2 cups) fresh breadcrumbs
zest of 1 lemon
1 tablespoon very finely chopped fresh rosemary
3 tablespoons seasoned flour
12 lamb cutlets/chops, French trimmed (get your butcher to do this for you)
3 tablespoons wholegrain mustard
1 tablespoon honey
extra virgin olive oil

for the dressing:
4 tablespoons wholegrain mustard
4 tablespoons extra virgin olive oil
1 tablespoon clear honey (or more to taste)
2 teaspoons red wine vinegar
salt and freshly ground black pepper

To make the dressing, combine the mustard, oil, honey, vinegar and salt and pepper in a bowl. Set aside.

To prepare the chops, combine the breadcrumbs, lemon zest and rosemary in a bowl. Place the seasoned flour on a plate. Dip the chops into the flour, shaking off the excess. Mix the mustard and honey together in a small bowl, then spread the honey mustard on both sides of each chop. Finally, dip the chops into the rosemary breadcrumbs, pressing firmly. Allow to set in the fridge for 20 to 30 minutes.

Heat some oil in a large frying pan over a medium heat. When hot, sear the lamb chops on both sides to colour, turning carefully to ensure the crumb coating doesn’t fall off. Reduce the heat and cook for 3 to 4 minutes, depending on the thickness of the cutlets, or until the meat is cooked to taste. You might need to add more oil to the pan as you cook the chops in batches — or even just in between flipping them over — since the breadcrumbs tend to soak it up. Remove from the pan, drizzle the dressing over the chops and serve.

{ 33 comments… read them below or add one }

likemamusedtobake November 30, 2011 at 9:56 am

Sounds like a great weekend Kristin, much more interesting than “we went to Paris, we cooked, we came home”. :) Going to have to try the lamb chops myself, your picture is fab.

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Kristin November 30, 2011 at 7:56 pm

When you put it that way, I suppose all the sagas do make it more interesting! :)

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Sharon Ní Chonchúir November 30, 2011 at 9:59 am

It sounds like it was an eventful trip, Kristin. And I have to say that your photo of those lamb chops is great – worth the blog post in itself.

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Kristin November 30, 2011 at 7:57 pm

Thanks, Sharon! When I took that photo this weekend it was the third time I’d made them in two weeks – once to test the recipe, once for the demo and once to take a photo of it – so I have to admit I’ll probably give them a rest for awhile now! ;)

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Amee November 30, 2011 at 10:19 am

Lovely photo Kristin, and damn tasty they were too! Lucky we were an all female crew or that story about the room mix-up would have been even more interesting.

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Kristin November 30, 2011 at 7:58 pm

And lucky you brought your pajamas! ;)

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Maeve November 30, 2011 at 2:53 pm

Awww the memories of Soissons!! Lovely post Kristin – happy to be a taste tester any time :)

M :)

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Kristin November 30, 2011 at 7:59 pm

Thanks a million for everything again, Maeve – Bord Bia is lucky to have such a hardworking crew!

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Sarah November 30, 2011 at 7:37 pm

Sounds like it was fun, if a bit mad. That lamb looks gorgeous. Going to do this when I’m home!

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Kristin November 30, 2011 at 8:02 pm

Fun, mad, it’s all the same these days! Let me know what you think if you make it – I have to admit that it’s my new favourite lamb recipe.

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Móna Wise November 30, 2011 at 7:40 pm

Lovely recap of your time in Paris Kristen. I am sure you handled all the hiccups just fine.
The lamb chops sound so good and I would be like the French on this one and eat them rare!

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Kristin November 30, 2011 at 8:03 pm

Thanks for the vote of confidence, Móna! x

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paulaannryan November 30, 2011 at 7:59 pm

It sounds like a blast! Love the chops, they look mouthwatering. Must try it out on my friends at my next dinner party. Great pic!

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Kristin November 30, 2011 at 8:05 pm

This really is the perfect dinner party dish – it’s easy to prepare, can be made ahead and looks impressive.

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Dontarrious August 19, 2014 at 9:39 am

No coailmpnts on this end, simply a good piece.

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Kelvin November 30, 2011 at 8:44 pm

I could eat 12 of those things on my own! :D Funny I found your blog, as I just blogged about my trip to Ireland!

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Kristin December 4, 2011 at 10:40 pm

That probably wouldn’t be too hard, actually – these little chops only have a few bites each on them!

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Samantha December 1, 2011 at 12:22 am

These lamb chops look so good, I may abandon knife and fork and just grab them by the bone- a la Fred Flintstone! Thanks for the lovely story and the great recipe.

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Kristin December 4, 2011 at 10:41 pm

Being French trimmed with that bone exposed does make them rather tempting to eat just with your hands, doesn’t it? ;)

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Clare December 1, 2011 at 12:36 pm

Kristin those chops look so delicious – I swear they are jumping off the page at me (I WISH!). Thanks for making Ireland proud; you showed the French that our cuisine is one to be reckoned with.

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Kristin December 4, 2011 at 10:42 pm

Thanks, Clare! I was proud to fly the flag for our adopted country. x

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Stasty December 1, 2011 at 2:13 pm

Kristin, those chops look gorgeous! and that’s coming from a pescitarian :) Fantastic photo and a great story. I know you did the Irish proud over there.

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Kristin December 4, 2011 at 10:42 pm

That’s high praise indeed, thank you V! x

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nessa robins December 1, 2011 at 10:39 pm

Sounded like you still managed to have a wonderful time, regardless of the mix-ups!! I love the sound and the look of those chops. I must try them out soon.

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Kristin December 4, 2011 at 10:43 pm

So glad to hear you and your family liked the chops too, it’s a fantastic little recipe, isn’t it?

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Catherine December 2, 2011 at 12:14 pm

With ambassadors like you women, we hardly need the professional ones at all! Well done!. I think there’s a hint of an awful lot of craic and friendship between the lines of this piece. Kish Rules maybe?

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Kristin December 4, 2011 at 10:43 pm

Thanks so much, Catherine!

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Brenda December 3, 2011 at 1:19 am

Kristin,

The chops love so lovely, It sounds like you did the Irish proud ! Once again your pictures are making my mouth water !

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Kristin December 4, 2011 at 10:43 pm

Thanks, Brenda!

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Imen McDonnell December 4, 2011 at 8:13 pm

I remember you telling me all about this at lunch last week…..I am sure you handled it all with grace =) The lamb chops look & sounds yummy! x

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Kristin December 4, 2011 at 10:45 pm

Ever since I figured out that stress is my biggest migraine trigger, I try to be a lot more laid back about things. I figured it would all work out one way or another!

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Hester @ Alchemy in the Kitchen December 14, 2011 at 7:59 pm

Hi Kristin, sounds like an adventerous weekend! If there had been no drama, there woudn’t have been a story to tell. Very much liking the sound of steak with Cashel Blue butter and envying you your shopping trip at Le Bon Marché. What a mouthwatering pic of those luscious lamb chops!

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Kristin December 14, 2011 at 10:24 pm

I could have happily spent an entire afternoon in Le Bon Marché – so much to look at and daydream about cooking with and eating!

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