A delightful twist on classic lamb chops, featuring a flavorful herb crust and a touch of Dijon mustard.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a consistent crust.
In a mixing bowl, combine the breadcrumbs, chopped parsley, salt, and black pepper.
Mix thoroughly to evenly distribute the seasoning.
Spread Dijon mustard evenly on both sides of each lamb chop.
Use a brush or the back of a spoon for an even coating.
Press each lamb chop into the breadcrumb mixture, ensuring a good coating on all sides.
Gently press to help the breadcrumbs adhere better.
Place the coated lamb chops in a baking dish and sprinkle with fresh rosemary.
Ensure the chops are not overcrowded for even cooking.
Bake in the preheated oven for 30 minutes, or until the lamb reaches your desired doneness.
Use a meat thermometer to check the internal temperature for accuracy.
Serve the lamb chops warm, garnished with additional parsley if desired.
Pair with a side of mint jelly or roasted vegetables for a complete meal.
