Garlic and Herb Crusted Lamb Chops (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Ingredients:
6 to 8 large cloves garlic, quartered |
2 cups panko bread crumbs (japanese) |
3 to 4 sprigs fresh rosemary, stripped from the stems |
1/4 to 1/2 cup olive oil |
salt and freshly ground black pepper |
6 to 8 loin lamb chops |
1/4 cup grapeseed oil |
Directions:
1. Preheat oven to 325 degrees F.
2. Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.
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