Yield: 2 servings
|1 \N||Rack uncut lamb chops; end bones trimmed|
|\N \N||; and fat removed|
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.