1/3 c Fresh sourdough breadcrumbs
1/2 c Finely minced parsley
2 lg Garlic cloves; minced
1 lg Shallot; minced
3 tb Butter; melted
1 ts Dry mustard
1 pn Cayenne pepper
4 Lamb rib chops; 1
-1/4-inch-thick, (about 4
-ounces each)
The breadcrumbs crust, known as persillade in France, is excellent with
lamb. This makes an elegant meal when served with new potatoes and green
beans.
Preheat oven to 500?F. Place breadcrumbs on small baking sheet. Bake until
dry but not brown, about 4 minutes. Remove from oven. Maintain oven
temperature.
Place rack on baking sheet. Combine toasted breadcrumbs, parsley, garlic
and shallot in pie dish. Mix melted butter, mustard and cayenne pepper in
shallow dish. Season lamb with salt and pepper. Dip both sides of lamb
chops into butter mixture, then into parsley mixture, coating evenly.
Place lamb chops on rack in pan. Roast until coating is golden brown and
lamb is cooked to desired doneness, about 14 minutes for medium-rare. On
each of 2 plates, arrange 2 lamb chops with ribs crossed and serve.
2 servings
Bon App?tit March 1996
Yields
1 Servings
