Lamb Chops On Toast
|Thick whole meal bread slices||1 Medium|
|Seed mustard||1⁄4 Cup (4 tbs) (Moutardede Meaux, Dijon, Or Similar)|
|Mint leaves/A sprinkle of dried mint||1 Tablespoon|
|Double lamb chop||1|
Preferably using a mustard that is mixed with wine, smear the bread all over and cover with mint leaves, or a sprinkling of dried mint; be generous for the flavour diminishes during cooking.
Put the double lamb chop (two fairly thin undivided chops rather than an extra thick chop) on top of the bread and curl its ends inwards — trim them, if you have to.
Put the whole thing on a baking sheet and cook in the oven at 180°C/350°F/Gas Mark 4 for 10 minutes.
Turn the chop over (just the chop, not the bread) and cook for another 10 minutes.
After this time the lamb will have pink flesh, but if you like it particularly well done leave it in for a few more minutes.
The juices from the meat will have soaked into the bread and the edges of the bread will have toasted and crisped deliciously from the combination of fat and oven heat.