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Home > Recipes from Maine-ly Drizzle > Lunch/Brunch/Dinner > Herbal Salt Crusted Lamb Chop

Herbal Salt Crusted Lamb Chop

8 lamb chops
1 c. Panko Bread Crumbs
½ tbs. Bologna Aromatic Herbal Salt
2 tbs. Dijon Mustard
1 c. Pomegranate-Quince Balsamic Vinegar

Directions:

Heat oven to 375. Season chops with Durango salt and charbroil for just a minute to sear each side. Let cool. Combine panko crumbs, butter and Durango salt. Brush chops with mustard and coat with panko mixture. Bake at 375 for 3-5 minutes. Serve with Chipotle Mashed Potatoes and drizzle with Pomegranate Balsamic Reduction (see instructions below).

Pomegranate Balsamic Reduction:

Pour 1 c. Pomegranate Balsamic Vinegar into a small saucepan over medium heat. Bring it to a boil, then reduce heat to simmer. Simmer until it is reduced by half (for a thinner reduction; reduce more for thicker reduction), stirring occasionally. Do not rush the process by increasing the heat, which will cause the balsamic to harden. Cool, then store in airtight container in refrigerator. Allow to come to room temperature prior to use.