Name: Double Lamb Chops with Ginger-Mint Crust
Yield: Makes 6 servings
Ingredients: 4 ounces crusty day-old baguette, cut into 1/2-inch cubes (about 2 cups); 1/2 cup chopped fresh mint; 4 tablespoons minced peeled fresh ginger; 3/4 teaspoon salt; 7 tablespoons butter, cut into small pieces, room temperature; 12 4- to 5-ounce double loin lamb chops (each about 1 3/4 inches thick)

Accompany this dish with sautéed greens. Pour a Merlot alongside.

Recipe information

Yield
Makes 6 servings

Ingredients

4 ounces crusty day-old baguette, cut into 1/2-inch cubes (about 2 cups)

1/2 cup chopped fresh mint

4 tablespoons minced peeled fresh ginger

3/4 teaspoon salt

7 tablespoons butter, cut into small pieces, room temperature

12 4- to 5-ounce double loin lamb chops (each about 1 3/4 inches thick)

Preparation

Step 1
Preheat oven to 450°F. Blend first 4 ingredients in processor until finely chopped. Add butter pieces and process until paste forms.
Step 2
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.

TagsLamb Chop Lamb Meat Main Dinner Nut Free Easy 5 Ingredients or Fewer Roast Food Processor Bon Appétit

Recipe notes

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