Mustard and herb lamb chops with honey dressing

Covered in breadcrumbs and drizzled with honey, add some oomph to your chops
By Catherine Fulvio
Mustard and herb lamb chops with honey dressing
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 30 mins refrigeration
  • Effort: easy


  • 200 g fresh breadcrumbs
  • 1 1/2 tsp rosemary, very finely chopped
  • 1/2 lemon, zest only
  • 4 tbsp wholegrain honey mustard
  • 3 tbsp seasoned flour
  • 12 lamb cutlets, French trimmed
  • extra virgin olive oil

For the dressing

  • 4 tbsp wholegrain honey mustard
  • 2 tsp red wine vinegar
  • 1 tbsp clear honey
  • 4 tbsp extra virgin olive oil


1. To make the dressing, combine the mustard, vinegar, honey, oil, salt and pepper in a bowl.

2. 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.

3. 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 your choice of potatoes.

Rate This Recipe