I know this may not be the “traditional” Easter Lamb dish that you might see in all the magazines and cooking shows, but this recipe is so great for many reasons. These Almond-Crusted Lamb Chops are light and healthy. They are lightly coated with Dijon mustard, almonds and touch a touch of olive oil. I used sea salt (which you will start seeing a lot of in my upcoming recipes) since it offers some extra nutrition in the form of minerals. I used a small rack of lamb, and it worked to perfection. They were juicy, tasty and can be prepared in under 30 minutes.
Almond-Crusted Lamb Chops
1/3 cup finely chopped almonds
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 egg whites, lightly beaten
1 tablespoon Dijon mustard
4 to 6 (1-inch-thick) lamb chops
2 teaspoons olive oil
1. Combine almonds, salt and pepper; set aside.
2. In a separate bowl, combine egg white and mustard, stirring well.
3. Dip lamb in egg mixture and dredge in almond mixture. Cook lamb in a large saute or grill pan coated with cooking spray in hot oil over medium heat 7 minutes on each side or until desired degree of doneness.