We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus: beaten so that you could be unbeatable

Lamb Chops with Parsley-Breadcrumbs Crust

0
(0)
CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

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)
2 servings

INSTRUCTIONS

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 <sandysno@pctech.net> on Mar 16, 1998

A Message from our Provider:

“Jesus holds the secret of answered prayer”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?