Crumb Topped Lamb Chops
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried rosemary||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.