The Deen Bros. Lighter Honey Mustard and Pecan-Herb Coated Lamb Chops

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By Bobby and Jamie Deen

413 Fewer Calories
47g Less Fat

Ingredients:
1 (1 1/2-pound) 8-rib rack of lamb, frenched, and trimmed of all visible fat
2 tablespoons unseasoned whole wheat bread crumbs
1 tablespoon finely chopped pecans
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1 tablespoon honey mustard

Directions:
Heat a large cast-iron or other ovenproof skillet over medium-high heat until hot. Lightly spray the lamb rack with cooking spray. Add the rack, meaty side down, to the pan, and cook, without turning, until browned, about 4 minutes. Wipe the skillet clean. Transfer the lamb to a plate and set aside.
Preheat the oven to 400°F.

Meanwhile, combine the bread crumbs, pecans, rosemary, parsley, garlic, and salt, in a small bowl until well mixed. Brush the meaty side of the lamb with the mustard. Press the crumb mixture evenly over top. Lightly spray the crumb mixture with cooking spray. Return the rack, crumb-side up, to the skillet. Transfer the skillet to the oven and roast until the crumbs are golden brown and an instant-read thermometer registers 135°F for medium-rare, about 20 minutes. Do not turn. Transfer the lamb to a cutting board. Let stand about10 minutes, then slice between the bones into 4 double chops. Serve at once.

Servings: 4
Prep Time: 10 min
Cook Time: 25 min
Difficulty: Easy
Per Serving (2 chops): 355 Cal; 25 g Protein; 16 g Tot Fat; 6.5 g Sat Fat; 5.8 g Mono Fat; 3 g Carb; 0 g Fiber; 269 mg Sodium; 82 mg Cholesterol

Original recipe courtesy Paula Deen: Honey Mustard and Pecan Coated Lamb Chops
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen

Test Kitchen Tip
Frenching is the term for trimming off all of the excess fat from a lamb rack to expose the rib bones. Have the butcher do this for you, or if you like, you can do it yourself. Use a thin-bladed knife to remove excess fat from the top of the rack. Cut between each rib to remove any fat, then, moving the knife away from you, scrape the fat and flesh off of the bones.

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Paula Deen
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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm