Mustard Crusted Lamb Chops And Kale

2 servings

For the lamb marinade
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 large garlic clove, peeled and cut in half
4 loin lamb chops

For the lamb
Salt and pepper
1 tablespoon whole-grain Dijon mustard
5 tablespoons Italian seasoned panko breadcrumbs
1 tablespoon olive oil

For the kale
2 tablespoons olive oil
1 garlic clove, peeled, sliced
2 bunches kale, washed, stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice

Fo r the Italian Farro
See recipe

Directions

For the lamb, combine the marinade ingredients in a ziplock bag. Add the lamb chops, seal and refrigerate for several hours or overnight.
Let come to room temperature before cooking. Reserve the garlic halves and discard the marinade.

Mix together the mustard and breadcrumbs in a bowl until well combined. Sprinkle the lamb with salt and pepper.
Spread the mustard crumbs on both sides of each chop; pressing the crumbs into the meat.

Heat 1 tablespoon olive oil in a medium skillet and place the chops in the pan along with the reserved garlic halves and turn the heat down to medium-low. Cook the lamb chops without moving for 4 minutes. Using a wide a spatula carefully turn the chops over and cook for 4-5 minutes, or until cooked to your liking. Discard the garlic.

For the kale, heat the oil in a deep skillet over medium heat and add the garlic. Stir-fry for one minute, then add the kale and stir-fry for 4-5 minutes, or until tender. Add the lemon juice and season, to taste, with salt and freshly ground black pepper.

Serve the lamb chops on a plate with the kale and the Italian Farro or mashed potatoes.

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