Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
37 min
Prep:
12 min
Inactive:
5 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
37 min
Prep:
12 min
Inactive:
5 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Coating:
Lamb:
Sauce:

Directions

Watch how to make this recipe.

For the coating: In a medium bowl, mix together the quinoa, thyme, lemon zest, salt, and pepper. Beat the eggs in another medium bowl.

For the lamb: Heat 1/4 cup olive oil in a large nonstick skillet over medium heat. Season the lamb with salt and pepper. Dip the lamb chops in the egg and then coat with the quinoa mixture, pressing lightly to help the coating stick. Add half the lamb chops to the pan and cook until light golden, about 5 minutes on each side for medium-rare. Add the remaining 2 tablespoons oil to the pan and cook the remaining chops. Allow the chops to rest for 5 minutes.

For the sauce: In a small bowl, mix together the creme fraiche, maple syrup, and thyme until smooth. Season with salt and pepper, to taste.

To serve, arrange the lamb chops on a platter and serve the sauce alongside.

My Private Notes

Add a Note
More from:

Easter

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Double Mustard and Herb Crusted Ham

Recipe courtesy of Food Network Kitchen

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Potato-Crusted Quiche

Recipe courtesy of Food Network Kitchen

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Crown Roast of Lamb

Recipe courtesy of Alton Brown

Little Lamb Cupcake

Recipe courtesy of Food Network Kitchen

Roasted Easter Lamb

Recipe courtesy of Rocco DiSpirito

Easter Lamb Cake

Recipe courtesy of Alana Jones-Mann

Browse Reviews By Keyword

          Latest Stories