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Grilled Lamb Chops And Tomatoes With A Garlic Crust

3 tablespoons olive oil -- plus more for sprinkling
2 loin lamb chops
Salt -- to taste
Freshly-ground black pepper -- to taste
2 slices Mills Inn Brown Soda Bread -- (see recipe) (or store-bought brown soda bread)
1 1/2 teaspoons fresh minced parsley
3/4 teaspoon chopped fresh chives
1/8 teaspoon dried thyme
1 garlic clove -- minced
Grated zest and juice of half an orange
2 large tomatoes -- halved crosswise

Preheat the broiler, placing the rack 4 to 5 inches from the heat source. Spray a small baking sheet with olive oil cooking spray.

Using 1 tablespoon of the olive oil, brush both sides of each chop with oil and season with salt and pepper. Place the chops on the prepared pan and broil on one side for 5 minutes.

Meanwhile, in a blender or food processor, process the brown bread, herbs, garlic, orange zest, and salt and pepper to the consistency of fine bread crumbs. Transfer to a small bowl, add the orange juice and remaining 2 tablespoons olive oil, and blend thoroughly.

Turn the chops over and spread 1 tablespoon of the crumb topping over each. Place the tomatoes on the baking sheet with the lamb chops and spoon the remaining topping over the tomato halves. Sprinkle a few drops of olive oil over the topping. Set rack at the position farthest from the heat, and broil the chops and tomatoes until the crust is crispy, 7 to 8 minutes.

Serve immediately with new potatoes.

This recipe yields 2 servings.

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