Ingredients
1 sm clove garlic, crushed/peeled
1/4 tsp salt, divided
2 tsp coarse grain Dijon mustard
2 tsp chopped fresh rosemary
1/2 tsp Worcestershire sauce
Freshly ground pepper to taste
1/4 C fresh whole wheat breadcrumbs
2 T chopped fresh flat leaf parsley
1 T + 1 tsp extra-virgin olive oil
4 (4 to 5 oz) loin or rib lamb chops, trimmed of fat
Preheat oven to 450 degrees F. Mash garlic and 1/8 teaspoon salt into a paste. Transfer to a small bowl; stir in mustard, rosemary, Worcestershire sauce and pepper. Mix breadcrumbs, parsley, 1 tablespoon oil and remaining 1/8 teaspoon salt in another small bowl. Set aside.
Heat remaining 1 tsp oil in a large skillet over medium-high heat. Add lamb chops and cook until one side is nicely browned, 1 to 2 minutes. Place chops, browned-side up, on a broiler pan or baking sheet.
Spread the reserved mustard mixture over the browned side of each chop. Pat the breadcrumb mixture on top of the mustard mixture. Roast until the chops are cooked to your liking, 6 to 8 minutes for medium-rare.
Nutritional Information Per Serving (1/4 of recipe):Calories: 151, Fat: 9 g, Cholesterol: 40 mg, Carbohydrate: 5 g, Protein: 14 g, Fiber: 1 g, Sodium: 266 mg
Diabetic Exchanges: 2 Medium-Fat Meat
