| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Fresh sourdough breadcrumbs |
| 1/2 | c | Finely minced parsley |
| 2 | Garlic cloves, minced | |
| 1 | Shallot, minced | |
| 3 | T | Butter, melted |
| 1 | t | Dry mustard |
| 1 | pn | Cayenne pepper |
| 4 | Lamb rib chops, 1 | |
| 1/4-inch-thick about 4 | ||
| ounces each | ||
| servings |
INSTRUCTIONS
1998 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. Bon Appétit March 1996 Posted to recipelu-digest by Sandy <[email protected]> on Mar 16,
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