A good question here is, "How do I prepare the lamb chops?" And this is that answer.
So each chop should be about 3-4 oz. For this recipe, each chop is one serving. If you are planning on eating two chops, which would look neato on a plate...that's 2 servings. One serving is about 230 calories by the way.
On a plate combine the flours with the Italian seasoning and Parmesan. Pat lamb chops dry with paper towel.
Season each chop with salt & pepper, Using a basting brush lightly coat each chop with mustard, then dredge in flour mixture.
In large nonstick skillet, heat 1 T oil over med-high heat. Cook lamb chops, 4 at time for 2-3 min on each side. Repeat with oil and chops until done. Allow to rest 5 minutes before serving.
Number of Servings: 8
So each chop should be about 3-4 oz. For this recipe, each chop is one serving. If you are planning on eating two chops, which would look neato on a plate...that's 2 servings. One serving is about 230 calories by the way.
Ingredients
- 1/4 c dijon mustard
1 T minced garlic
1/4 c almond meal
1/4 c coconut flour
2 T grated Parmesan
1 T minced fresh rosemary
1 T Italian seasoning
8 lamb chops (each chop 3-4 oz)
2 T canola oil
salt and pepper to taste.
Directions
In a small bowl mix the mustard and garlic.On a plate combine the flours with the Italian seasoning and Parmesan. Pat lamb chops dry with paper towel.
Season each chop with salt & pepper, Using a basting brush lightly coat each chop with mustard, then dredge in flour mixture.
In large nonstick skillet, heat 1 T oil over med-high heat. Cook lamb chops, 4 at time for 2-3 min on each side. Repeat with oil and chops until done. Allow to rest 5 minutes before serving.
Number of Servings: 8
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