From Irish Chef Mustard and Herb Lamb Chops from the Today Show

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This recipe was on air on the TODAY show by Irish Chef Catherine Fulvio as I was chatting with my Dad one morning -- I discovered it was also on his TV as he stopped mid conversation to check out the recipe as it was demoed --so told him I would make it and let him know what we thought. We LOVED it --although our favorite is still my Mom's Mustard Glazed one. They are served with the Irish classic Champ (aka Mashed Potatoes with Green Onions) This would be a great recipe for Company!! The Champ recipe is below.


 Mustard and herb lamb chops with honey dressing

Catherine Fulvio
  • For the lamb
  • 200g fresh breadcrumbs
  • 11/2 tsp rosemary, very finely chopped
  • 1/2 lemon, zest only
  • 4 tbsp wholegrain honey mustard ( I didn't have this so used half honey mustard and half whole grain)
  • 3 tbsp seasoned flour
  • 12 lamb cutlets, French trimmed (we had a rack of 8 that Kevin sliced)
  • Extra virgin olive oil, for frying
  • Salt and freshly ground black pepper
  • For the dressing
  • 4 tbsp wholegrain honey mustard
  • 2 tsp red wine vinegar
  • 1 tbsp clear honey
  • 4 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
To make the dressing: Combine the mustard, vinegar, honey, oil, salt and pepper in a bowl.
To prepare the chops: Combine the breadcrumbs, rosemary and lemon zest in a bowl. Place the seasoned flour on a plate.

  Dip the chops into the flour, shaking off the excess. Spread the honey mustard on both sides of each chop. Finally dip into the rosemary breadcrumbs, pressing firmly.

 Allow to set in the fridge for about 30 minutes.
Heat the oil in a large frying pan.  When hot, sear the lamb chops on both sides to colour, turning carefully to ensure the crumb does not fall off. Reduce the heat and cook until the meat is cooked through.

 Remove from the pan,

 drizzle the dressing over the chops and serve with her recipe for champ.
RECIPE for Champ below -- plate Champ --place lamb chops then drizzle with sauce- FABULOUS!
For the Champ
Boil potatoes until tender. Meanwhile heat cream/half & half and melted butter. Slice onions
Mash or rice drained cooked potatoes -- I always leave the skins on --then add warmed milk and butter
Add in Green sliced onions and fold together--place on plate as base

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