Garlic and Herb Crusted Lamb Chops
- 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
Preheat oven to 325 degrees F.
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.
Copyright 2007, Robert Irvine, All Rights Reserved