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Ingredientes
- 1/3 c. Fresh sourdough breadcrumbs
- 1/2 c. Finely chopped parsley
- 2 lrg Garlic cloves, chopped
- 1 lrg Shallot, chopped
- 3 Tbsp. Butter, melted
- 1 tsp Dry mustard
- 1 pch Cayenne pepper
- 4 x Lamb rib chops, 1 1/4-inch-thick, (about 4 ounces each)
Direcciones
- 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 till dry but not brown, about 4 min. 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 mix, then into parsley mix, coating proportionately.
- Place lamb chops on rack in pan. Roast till coating is golden and lamb is cooked to desired doneness, about 14 min for medium-rare. On each of 2 plates, arrange 2 lamb chops with ribs crossed and serve.
- 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 76g | |
| Calories 320 | |
| Calories from Fat 308 | 96% |
| Total Fat 35.05g | 44% |
| Saturated Fat 21.95g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 318mg | 13% |
| Potassium 184mg | 5% |
| Total Carbs 2.35g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.36g | 0% |
| Protein 1.48g | 2% |
