Honey Mustard Lamb Cutlets

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 thin-cut boneless lamb loin chops
• salt & freshly ground black pepper
• 1/2 cup stone ground dijon mustard
• 1/4 cup honey
• 2 tablespoons cider or 2 tablespoons wine vinegar
• 1 cup panko breadcrumbs
• 2 tablespoons freshly chopped thyme leaves
• 1 lemon, zested
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 tablespoons orange marmalade or 2 tablespoons apricot preserves
• 1 cup chicken stock
• 2 teaspoons worcestershire sauce

Recipe

• 1 line a baking sheet with a wire rack. spray rack with pam.
• 2 heat the oven to 275 degrees f.
• 3 trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
• 4 in a shallow dish combine the mustard, honey and vinegar.
• 5 add the chops and turn to coat in sticky sauce.
• 6 on a plate combine the bread crumbs with the thyme and zest of the lemon. press chops in the crumbs to coat evenly.
• 7 heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. cook the cutlets until crisp, 3 to 4 minutes on each side.
• 8 arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
• 9 to the skillet, over low heat, add the butter and melt. whisk in the flour and cook for 1 minute. stir in the preserves, then whisk in the stock.
• 10 cook for a couple of minutes to thicken and season with salt and pepper, to taste.
• 11 transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.