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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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am