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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 2 |
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Directions: Whisk oil, 1 T lemon juice, garlic, mustard, rosemary in glass baking dish
to blend. Sprinkle lamb with salt and pepper. Add to marinade and turn to
coat. cover and refrigerate at least 4 hours and up to one day.
Preheat broiler. Remove lamb chops from marinade and transfer to rimmed
baking sheet. Broil lamb chops 2 minutes per side. Mix 1 T lemon juice,
breadcrumbs, and butter in medium bowl to blend. Press breadcrumb mixture
atop each chop, dividing equally. broil chops without turning until
breadcrumbs are golden brown and lamb is cooked to desired doneness, about
4 minutes for medium rare. Serve immediately. | Ingredients:
8 Tablespoon(s) olive oil
2 Tablespoon(s) lemon juice
3 clove garlic; chopped
3 Teaspoon(s) dijon mustard
2 Teaspoon(s) rosemary; minced
1 1 1/2 pound lamb rack
1 1/2 Cup(s) fresh bread crumbs
2 Tablespoon(s) butter; melted |
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