Rosemary Mustard Crusted Lamb Chops

I love the rosemary mustard combo for lamb and this one is delicious. I use 1 1/4 inch thick chops for this recipe and they turn out medium-rare which in my opinion is the best way to eat lamb. If you prefer yours cooked more add a few more minutes to the cook time.

INGREDIENTS

1 pound lamb chops

1/4 cup brown rice flour

2 tablespoons Dijon mustard

1 tablespoon dry white wine

1 1/2 teaspoon dried rosemary, crushed into a powder with spice grinder

1/4 teaspoon dried thyme

1 clove garlic, pressed through garlic press

Salt to taste

Fresh ground black pepper

DIRECTIONS

Whisk together the mustard, wine, crushed rosemary, thyme and pressed garlic in a container just big enough to hold the chops.

Place the chops in the mustard mixture, turn over and place in the refrigerator for at least one hour.

Remove the container from the refrigerator, season the chops with salt and pepper on both sides and let sit at room temperature for 30 minutes.

Place the flour in a shallow container and dredge the chops coating both sides.

Set the chops on a small baking pan that has been coated with non-stick spray.

Place in a preheated 425 degree oven and cook for 15 minutes, turning half way through; turn the broiler on and place the pan on the top rack and broil for 2 minutes.

Remove from oven, loosely cover with foil and allow to sit for 5 minutes before serving.

Enjoy!