With the hubby away all week on a business trip, I wanted to cook myself fish for dinner because he hates the smell of fish, so it’s usually not on the menu. But, while perusing my friend Candice Kumai’s cookbook Pretty Delicious, I had a mouthwatering craving for her lamb.
On my way home from the gym, I called the local butcher and asked for one pound of rack of lamb (which equals 3 pieces) Frenched. Don’t worry, I had to google the turn to find out the meaning before I put in the order.
Fast forward to 7:45pm and both kids are in bed.
I poured myself a glass of Pinot Noir. Normally, I’m a white wine girl, but I was trying to do the red wine-meat thing.
As I’m going through the steps, I realized that my meat was not on a rack, rather each pieces was separate. Also, I didn’t have the right mustard and my fresh garlic clearly fell out of my grocery bag on the way home.
What’s a girl to do? … Get creative.
Here’s the recipe I came up with on the fly. Enjoy and have fun in your kitchen.
Miso & Mustard Glazed Lamb Chops
1lb of lamb chops
1/4 cup panko bread crumbs
1/2 teaspoon dried sage (fresh is better)
1/2 teaspoon dried thyme (fresh is better)
3 pinches of garlic powder or 1 garlic glove minced
2 tablespoons of extra-virgin olive oil
1/2 teaspoon mustard
2 teaspoons Miso dressing
1/2 teaspoon of sea salt
Prehead toaster oven to 400F.
Toss the panko, garlic, sage, thyme and 1/4 salt together on a rimmed baking sheet. Drizzle 1 tablespoon of olive oil over the mixture and mix together with your palms to incorporate oil into bread crumbs. Set aside.
Rub the remaining sald\t into lamb chops. Heat 1 tablespoon of olive oil in large skillet over medium/high heat. Be cafe. I’m always scared of jumping, happy, hot oil! Place the lamb chops into the skillet and cook each side for about 3-minutes. Use tongs to transfer the lamb to a tray.
Mix mustard and miso in a bowl. Use a brush to cover the lamb chops in the mixture.
Press each lamb chop into the bread crumb mix making sure to cover all sides. Wrap a sheet of foil over the tips of the bones (so they don’t burn). Place the lamb chops onto an oven-safe tray and put into preheated toaster oven for about 7-10 minutes, depending on how you want the meat cooked. Flip the lamp chops to the other side and let cook for another 5-7 minutes.
Remove and let cool for a few minutes. Enjoy with wine and a Shark Tank marathon.
For Candice Kumai’s original Date-Night Knockout Rack of Lamb, check out page 185 of Pretty Delicious. The book is loaded with great recipes to enjoy for every meal of the day.