Broiled lamb chops with a seasoned bread crumb crust
Ricotta Bread loaf, added some spices and covered the lamb chops with it. The method of cooking the chops I found online, I just googled 'how to cook lamb chops' and found plenty of ideas so I chose to broil them.
1 cup bread crumbs or left over bread
pinch of salt and pepper
1 tsp oregano
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp minced onion
2 lamb chops (about 1 inch thick)
pinch salt and pepper
4 tsp Dijon mustard
Cut the bread into cubes and pulse in a blender to make crumbs. Add salt, pepper, oregano, thyme, garlic, and onion, pulse a few more times to help chop and mix in the herbs.
Meanwhile, allow lamb chops to sit out at room temperature for at least 1 hour so the chops are no longer cold. Season chops (one side at a time) with salt and pepper then brush with 1 tsp of mustard (per chop, per side) and sprinkle on the bread crumbs, press to adhere. Do the same on the other side.
Place chops in a baking pan and broil about 3 inches from the heat element for about 10 minutes per side. (I used the toaster oven so the time may be different for a conventional oven). Let rest for about 5 minutes before serving. Serves 2. I served the chops on top of barley with roasted Brussels sprouts on the side (I just recently found out that it is Brussels--as in Brussels, Belgium--sprouts not brussel sprouts). Enjoy.