Page 172 - Harrington Family Recipes

Double Lamb Chops with Ginger-Mint Crust

Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes -- Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces bread cubes -- day-old
cut into 1/2-inch cubes (about 2 cups)
1/2 cup chopped fresh mint
4 tablespoons fresh ginger root -- peeled and minced
3/4 teaspoon salt
7 tablespoons Brummel & Brown
12 lamb chop, lean

Preheat oven to 450°F. Blend first 4 ingredients in processor until finely
chopped. Add butter pieces and process until paste forms.

Place chops on large baking sheet. Press bread mixture firmly on top of
chops to adhere. Roast lamb to desired doneness, about 25 minutes for
medium-rare. Let stand 5 minutes. Place 2 chops on each of 6 plates.

Makes 6 servings.

Note: Lamb chops should be 5-ounce double cut, each about 1-3/4 inches
thick.

Source: "Bon Appétit, April 2001"

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Per Serving (excluding unknown items): 424 Calories; 15g Fat (33.8%
calories from fat); 53g Protein; 15g Carbohydrate; 1g Dietary Fiber; 158mg
Cholesterol; 595mg Sodium. Exchanges: 1 Grain(Starch); 7 Lean Meat; 0
Vegetable; 0 Fat.

NOTES : 11/18/2002 substituted two tablespoons dried rosemary for
the mint and ginger -- wonderful. Served it one time with
mint jelly, forgot other times since then. Usually I just
have enought lamb for the two of us, and fix only half of
the bread crumb mixture.

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