Dijon Lamb Chops with Garlic Fingerling Potatoes

There is something magical about lamb. On its own, as a red meat, it is a little bland, but that makes it the perfect canvas for so many flavors that it takes in beautifully via a brine/marinade or, in this case, a Dijon topping. Couple that with what the Beefer does to red meat and this is a winner, winner, lamb chop dinner!


  • 2 lbs lamb chops
  • 2 oz whole grain Dijon mustard
  • 4 oz panko breadcrumbs
  • 1 bag fingerling potatoes
  • 1 stick of butter
  • 1 tbsp minced garlic
  • 1 tbsp Italian parsley
  • Salt & pepper to taste

1) Instructions:

In a medium saucepan, cover fingerlings with cold water and bring to a boil on medium/high heat until tender. Once cooked, drain the potatoes and return to saucepan with the butter and garlic.  Over medium heat, sweat the potatoes and garlic in the butter until fragrant, stirring constantly (about 8 minutes), remove from heat, add parsley and adjust seasoning

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Pre-heat Beefer on medium/high heat. Season the lamb chops with salt & pepper then place on the fourth rack position (careful not to crowd the chops so proper searing can occur):

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  1. Sear the chops for 60 seconds then turn to sear the other side. Allow chops to rest for 2 minutes before proceeding
  2. Place about ½ tbsp whole grain mustard on each chop and smear into an even coating. Sprinkle with panko and gently shake the pan to promote even disbursement:
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  1. Turn the Beefer to medium/low heat setting and broil the Dijon chops on the lowest rack setting allowed until evenly browned (closely monitor the chops at this point to avoid burning):
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  1. Allow chops to rest for an additional 2 minutes before serving
  2. Evenly place the fingerling potatoes on a rack and broil on medium/low using the lowest rack slot. Broil potatoes for about 90 seconds, turn and repeat while looking for light browning:

Spread out the fingerling potatoes on a plate, top with the lamb chops and sprinkle with parsley to complete the dish.

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