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Lamb Chops On Toast

Whats.Cooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Toasted
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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