Ingredients:
- 2 bunches mint , picked over,washed , spun dry,and finely chopped ,2 tbsp leaves reserved and chopped just before servin
- salt & freshly ground black pepper (optional)
Directions:
- Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum amount of time to steep.
- Season lamb chops to taste with granulated garlic and onion, salt, pepper, and cayenne to taste, and rub all over with Worcestershire sauce.
- Allow to marinate, refrigerated, for at least 4 hours or overnight.
- Prepare breading, cover, and set aside at room temperature.
- About 1 hour before serving, sear chops on all sides in a little olive oil over high heat until browned on all sides, about 1 minute per side.
- Allow chops to cool enough to handle.
- Brush all over with Dijon mustard,, and press a generous layer of the breadcrumb mixture all over the chops.
- Set the chops upright on the bone end in a lightly oiled ovenproof casserole, and refrigerate until 30 minutes before serving.
- Place in a preheated 450degF, reduce heat to 400degF, and bake until breadcrumb mixture is nicely browned.
- Drizzle chops lightly with Mint Sauce if desired, and serve remainder of sauce on the side.
- Serve with oven fried rosemary potatoes and asparagus or spinach braised with garlic, onions, and toasted pinenuts.
- Mint Sauce: Place all ingredients in a small glass bowl, except the 2 Tbsp of reserved mint leaves.
- Mash mint against the side of the bowl with a fork or spoon to bruise and crush.
- Allow to set at room temperature, stirring occasionally, while meat marinates.
- Strain shortly before serving, pressing on solids to extract as much liquid as possible.
- Season to taste with salt and pepper if desired.
- Chop reserved leaves, and stir into liquid just before serving.
- Serve at room temperature.
- Breading: To prepare breading, grate bread fairly coarsely, or pulse a few times in a processor; pull out larger pieces, and chop or process them some more.
- You don't want the crumbs powdered.
- Toss together everything except olive oil, and season generously to taste with salt and pepper.
- Drizzle with olive oil, and toss and toss, and drizzle and drizzle until nicely moistened.
- Cover, and set aside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.19 Kcal (1031 kJ) | ||
| Calories from fat | 16.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 3% | |
|---|---|---|---|
| Sodium | 358.36mg | 15% | |
| Potassium | 153.32mg | 3% | |
| Total Carbs | 45.08g | 15% | |
| Sugars | 13.59g | 54% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 3.83g | 8% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 47mg | 261% | |
| Calcium | 104.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 84.74 Kcal (355 kJ) | ||
| Calories from fat | 5.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 3% | |
|---|---|---|---|
| Sodium | 123.34mg | 15% | |
| Potassium | 52.77mg | 3% | |
| Total Carbs | 15.52g | 15% | |
| Sugars | 4.68g | 54% | |
| Dietary Fiber | 0.95g | 11% | |
| Protein | 1.32g | 8% | |
| Vitamin C | 1.7mg | 8% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 16.2mg | 261% | |
| Calcium | 35.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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