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Crumb Topped Lamb Chops

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  Dried oregano 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Fresh ground pepper 1⁄4 Teaspoon
  Extra virgin olive oil 3 Tablespoon
  Dry white wine 1 Tablespoon
  Dry mustard 2 Teaspoon
  Fine whole wheat bread crumbs 1 1⁄2 Cup (24 tbs)
  Dried rosemary 2 1⁄2 Tablespoon
  Extra virgin olive oil 2 Tablespoon (For Brushing Chops)
  Lamb loin chops 6 , cut 1/2 inch thick

Prepare topping by mixing together oregano, thyme, rosemary, salt, pepper, olive oil, wine, and mustard.
Toss herb mixture with crumbs.
Spread crumb topping on a flat dish and set aside.
Sprinkle 2 tablespoons rosemary into the water of the drip pan of the grill.
Replace grill surface and preheat grill.
Brush grill surface lightly with oil.
Roll chops in crumb topping.
Grill chops over medium-high heat, turning chops once.
Chops will be crusty on the outside and cooked to taste on the inside.
Do not overcook.
Remove lamb chops and set on individual dishes.

Recipe Summary

Main Dish

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Crumb Topped Lamb Chops Recipe