Yield
Makes 4 servings
James Carrier

How to Make It

Step 1

In a shallow bowl, mix vinegar, mustard, garlic, and pepper. In another shallow bowl, stir together panko, cheese, and mint.

Step 2

Trim excess fat from lamb and discard. Rinse chops and pat dry. One at a time, turn chops in vinegar mixture to coat well; lift out and press firmly in panko mixture, turning to coat all sides. Place chops slightly apart in a lightly oiled 10- by 15-inch pan; drizzle evenly with butter.

Step 3

Bake in a 500° regular or convection oven until coating is browned and meat is medium-rare (pink) in center of thickest part (cut to test), 10 to 14 minutes, turning once after 5 minutes. Serve with mint aioli and season to taste with salt.

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