Lamb Chops With Parsley-Breadcrumbs Crust
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Parsley (finely minced)2 large
Garlic Cloves (minced)1 large
Shallot (minced)3 tbsps
Butter (melted)1 tsp
Dry MustardDirections:
1
Preheat oven to 500°F
2
Place breadcrumbs on small baking sheet
3
Bake until dry but not brown, about 4 minutes
4
Remove from oven
5
Maintain oven temperature
6
Place rack on baking sheet
7
Combine toasted breadcrumbs, parsley, garlic and shallot in pie dish
8
Mix melted butter, mustard and cayenne pepper in shallow dish
9
Season lamb with salt and pepper
10
Dip both sides of lamb chops into butter mixture, then into parsley mixture, coating evenly
11
Place lamb chops on rack in pan
12
Roast until coating is golden brown and lamb is cooked to desired doneness, about 14 minutes for medium-rare
13
On each of 2 plates, arrange 2 lamb chops with ribs crossed and serve
14
Preheat oven to 500°F
15
Place breadcrumbs on small baking sheet
16
Bake until dry but not brown, about 4 minutes
17
Remove from oven
18
Maintain oven temperature
19
Place rack on baking sheet
20
Combine toasted breadcrumbs, parsley, garlic and shallot in pie dish
21
Mix melted butter, mustard and cayenne pepper in shallow dish
22
Season lamb with salt and pepper
23
Dip both sides of lamb chops into butter mixture, then into parsley mixture, coating evenly
24
Place lamb chops on rack in pan
25
Roast until coating is golden brown and lamb is cooked to desired doneness, about 14 minutes for medium-rare
26
On each of 2 plates, arrange 2 lamb chops with ribs crossed and serve