Sasha's Kitchen: Lamb Chops with Mustard-Herb Crust and Purple Potatoes

I came across this great lamb recipe recently for simple, flavorful lamb chops. I served this with some creamed mashed potatoes that I made using mini purple potatoes, which resulted in - you guessed it - purple mashed potatoes - because everything is better in purple! I used lamb shoulder chops to make this dish, because they are less expensive than rib chops - but you can use either, depending on what you can afford and have in your freezer. The result was quite delicious and an enjoyable friday night dinner.

Lamb Chops with Mustard-Herb Crust (based on this recipe from Martha Stewart's Everyday Food)

1/4 cup dijon mustard

1 T minced garlic

1/2 cup panko breadcrumbs

2 T grated parmesan

1 T minced fresh rosemary

1 tsp minced thyme

1 tsp minced oregano

8 lamb chops

Combine the mustard and garlic in a bowl. In a separate bowl, combine the panko, herbs and cheese. Pat the lamb chops dry and season with salt and pepper. Then cover with the mustard-garlic mixture, and follow by coating in the panko breadcrumb mixture. Heat a couple tablespoons of canola oil in a nonstick saucepan and cook the lamb chops over medium high heat until browned on both sides and cooked as desired internally (I prefer medium well). Let rest for five minutes before serving. I served the chops with a bit of parmesan, balsamic and parsley.