Rosemary Lamb Chops With Breadcrumbs

Recipe Ingredients

1/2 cup	118ml	Olive oil
2 tablespoons	30ml	Fresh lemon juice
3 tablespoons	45ml	Garlic cloves - chopped (large)
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Minced fresh rosemary
1		Eight-rib rack of lamb - (abt 1 3/4 lbs) - trimmed, and
		Cut into 4 double chops
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	219g / 7.7oz	Fresh breadcrumbs
		= (made from sourdough bread)
2 tablespoons	30ml	Butter - (1/4 stick) - melted

Recipe Instructions

Whisk oil, 1 tablespoon lemon juice, garlic, mustard, and rosemary in glass baking dish to blend. Sprinkle lamb with salt and pepper. Add to marinade and turn to coat. Cover and refrigerate at least 4 hours and up to 1 day.

Preheat broiler. Remove lamb chops from marinade and transfer to rimmed baking sheet. Broil lamb chops 2 minutes per side.

Mix 1 tablespoon lemon juice, breadcrumbs, and butter in medium bowl to blend. Press breadcrumb mixture atop each chop, dividing equally. Broil chops without turning until breadcrumbs are golden brown and lamb is cooked to desired doneness, about 4 minutes for medium-rare. Serve immediately.

This recipe yields 2 servings.

Source:
Bon Appetit, November 2001

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