A delightful twist on classic lamb chops, featuring a crispy sesame crust and a flavorful mustard marinade.
In a mixing bowl, whisk together the egg, Dijon mustard, salt, and black pepper until well combined.
Ensure the marinade is smooth and well-mixed for even coating.
On a plate, combine the breadcrumbs and sesame seeds evenly.
Mix thoroughly to ensure an even distribution of sesame seeds.
Place the flour on a separate plate.
Spread the flour evenly to make coating easier.
Coat each lamb chop with flour, shaking off any excess.
Shake off excess flour to prevent clumping.
Dip each floured chop into the egg mixture, ensuring it is fully coated.
Let any excess marinade drip off before proceeding.
Press the chop into the breadcrumb mixture, coating it evenly on all sides.
Press firmly to ensure the coating adheres well.
Refrigerate the coated chops for 15 minutes to set the crust.
This step helps the coating stick better during cooking.
Heat the butter and olive oil in a frying pan over medium heat.
Ensure the pan is hot before adding the chops to prevent sticking.
Cook the lamb chops for about 5 minutes on each side until golden and crispy.
Adjust the cooking time based on the thickness of the chops.
Serve the lamb chops hot, garnished with fresh herbs if desired.
Pair with a fresh salad or roasted vegetables for a complete meal.
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