Easter Dinner

Lamb Rib Chops with Mustard-Thyme Crust

5 TBSP dijon mustard
1 TBSP minced garlic
2 TBSP chopped fresh thyme
1 TBSP olive oil
6 lamb rib chops
1 cup panko

Preheat oven to 400 F.

Season lamb chops with salt and freshly ground pepper. Heat olive oil in skillet over medium heat. Sear chops in olive oil, 2 minutes per side. Reserve oil and pan.

Whisk together dijon, garlic and thyme. Press onto one side of chops.

Add panko to skillet in olive oil; stir until crumbs begin to crisp. Add more olive oil if too dry. Press mustard-side of chops into panko and place in oven-safe dish, mustard/panko side up.

Roast 20 minutes. Finish with broiler to crisp the crust.

Accompanied by asparagus:

Preheat oven to 400 F. Trim and clean asparagus. Spritz with olive oil and lemon juice. Roast for 20 minutes, turning halfway through.

Served with Vina Zaco 2006, bottled by Bodegas Bilbainas: a well-balanced Tempranillo wine that stood up to the flavors well. A rich nose of dark berry with a hint of chocolate in the finish.

Notes: This was well worthwhile. A great Easter dinner, and something to repeat. Having now had rib chops, it seems a challenge to go back to shoulder chops as these had much better texture (so tender) and depth. I hadn't previously roasted asparagus and this really brought out a lovely flavor - I especially loved the crispiness of the heads.