Lamb in a herb crust

Yield: 2 servings

Measure Ingredient
1 \N Rack uncut lamb chops; end bones trimmed
\N \N ; and fat removed
1 cup Breadcrumbs
1 cup Chopped parsley; (flat leaf and
\N \N ; curly)
½ \N Lemon; zest of
\N \N Dijon mustard

Mix together the breadcrumbs, parsley and lemon. Smother the lamb in mustard. Take handfuls of crumb mix and shape it on to the lamb.

Cook in a hot oven for 15 minutes or 20 if you prefer lamb well-done. Baked garlic cloves make a good side dish, with a little fried parsley.

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