Walnut-Coated Lamb Chops
- Yield: 8 servings
- Prep: 10 mins
- Cook: 30 mins
Ingredients
- 1/2cup fresh bread crumbs
- 1/2cup chopped California walnuts
- 1tablespoon fresh thyme
- 2tablespoons chopped parsley
- 2teaspoons orange zest
- 1/4teaspoon salt
- 1tablespoon Dijon mustard
- 1-- rack of lamb (8 chops) “French trimmed” of all excess fat
- -- non-stick cooking spray
- Honey Walnut Sauce:
- 1/2cup honey
- 1/4cup orange juice
- 2teaspoons olive oil
- 1teaspoon orange zest
- 2tablespoons finely chopped California walnuts, toasted
Instructions
- Preheat oven to 400F.
- In a food processor or blender, add bread crumbs, walnuts, thyme, parsley, orange zest and salt and process to a coarse texture.
- Brush lamb with mustard. Press on the crumb coating.
- Place lamb in a shallow roasting pan that has been lightly coated with cooking spray.
- Roast for 30-40 minutes for medium rare, or until desired doneness.
-
Honey Walnut Sauce: (Makes about 1 cup). In a small saucepan over medium heat, combine honey, orange juice, olive oil and orange zest. Heat until simmering. Remove from heat and stir in walnuts. Serve.
Nutritional Info *per serving
- Calories 260
- Glycemic Load 10
- Fat 11g
- Saturated Fat 2g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 4g
- Cholesterol 45mg
- Sodium 210mg
- Potassium 280mg
- Carbohydrate 25g
- Fiber 1g
- Sugars 18g
- Protein 17g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 10%
- Calcium 4%
- Iron 10%