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Herb encrusted lamb
Prepared by Chef James Window, Desserts First (225) 921-1012

lamb chops, with bones frenched, about 3 bones to a section

1 cup plain breadcrumbs
1 sprig cilantro
2 sprig parsley
2 sprig thyme
1 sprig rosemary
1/2 cup parmesan cheese
olive oil

Dijon mustard

Preheat the oven to 400 degrees.

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Season with salt & pepper or cajun seasoning.

Heat some olive oil in an oven safe pan. Sear the lamb on all sides, just until lightly browned.

When the meat is just browned, put into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is in the oven.
Place all of the ingredients for the crust into a blender and pulse several times until it looks nice and green. Add a tiny bit of olive oil.
Pour the mixture into a deep dish (bowl or plate) and set aside.

Remove the lamb from the oven and brush with Dijon mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for for about 10 minutes.

Place it back into the oven for 3-4 minutes when you’re ready to serve.