You may also like
Categories:
white wine vinegar mustard clove garlic coarse ground pepper Notes Parmesan cheese mint leaves chops butter salt
Viewed: 81 - Published at: 7 years agoIngredients
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, peeled and minced or pressed
- 1/4 teaspoon coarse-ground pepper
- 3/4 cup panko (see notes) or other fine dried bread crumbs
- 1 1/2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh mint leaves
- 8 lamb rib chops (each about 3/4 in. thick, 2 lb. total)
- 2 tablespoons melted butter or margarine
- Salt
Method
- In a shallow bowl, mix vinegar, mustard, garlic, and pepper. In another shallow bowl, stir together panko, cheese, and mint.
- Trim excess fat from lamb and discard. Rinse chops and pat dry. One at a time, turn chops in vinegar mixture to coat well; lift out and press firmly in panko mixture, turning to coat all sides. Place chops slightly apart in a lightly oiled 10- by 15-inch pan; drizzle evenly with butter.
- Bake in a 500° regular or convection oven until coating is browned and meat is medium-rare (pink) in center of thickest part (cut to test), 10 to 14 minutes, turning once after 5 minutes. Serve with mint aioli and season to taste with salt.
