INGREDIENTS

INSTRUCTIONS

Ingredients:
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 by MMCONV
vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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