Rosemary Lamb Chops with Breadcrumbs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- 2 tablespoons fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 2 tablespoons (1/4 stick) butter, melted
- 3 large garlic cloves, chopped
- 1 1 1/2- to 1 3/4-pound 8-rib rack of lamb, trimmed, cut into 4 double chops
- 1 1/2 cups fresh breadcrumbs made from sourdough bread
- Carbohydrate 62 g(21%)
- Cholesterol 74 mg(25%)
- Fat 90 g(138%)
- Fiber 4 g(17%)
- Protein 20 g(40%)
- Saturated Fat 24 g(122%)
- Sodium 712 mg(30%)
- Calories 1131
Preparation 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.
Preparation 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.
