INGREDIENTS

INSTRUCTIONS

lamb gigot chops (slices across the leg, with the bone removed)
breadcrumbs (1 slice of bread ground in a food processor) 1 clove
chopped garlic 1 handful of parsley Dijon mustard a little vegetable
stock Use lamb gigot chops (these are slices across the leg, with the
bone removed.) Cut off all visible fat.  Start by making a mix of
breadcrumbs and chopped garlic and parsley,  to taste (I put a slice of
notquitefresh bread in a food processor  with a clove of garlic and a
handful of fresh parsley).  Heat a heavy pan without adding any fat  a
nonstick frying pan for  example. I used a shallow Le Creuset casserole
for the whole thing.  When its really hot, drop in the lamb chops.
They should seal at  once. Count to about 20, then turn. Count to 20
again. The chops  should be a definate brown. Lift out of pan and place
in roasting  tin. Spread a thick layer of Dijon mustard onto chops.
Put a thick  layer of crumb mixture on top  its OK if some falls off
into the  dish. Cook at 220 C (sorry don't kow other measures) for 20
minutes.  Remove from oven. Lift out chops to warmed serving dish.
Place  roasting tin on top of stove and deglaze with a little vegetable
stock. Thicken with cornflour/arrowroot if you like.  Pour gravy over
and serve.  I served this with baked potatoes (this is the correct UK
spelling)  and steamed veggies (broccoli, mangetout and baby
sweetcorn). It was  lovely.  A variant might be to deglaze the pan with
a little red wine, and  thicken with redcurrant jelly.  This was really
yummy, and my nondieting hubby loved it too. I had  two very small
chops (probably totalled 4oz) He had two very large  chops. Converted
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Cooking

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