Servings
4
Prep Time
10 Min
Cook Time
6 Min
Recipe by
Plugrà® Kitchens
Ingredients
| 2 pounds (900g), 8 | bone-in loin lamb chops, about 1¼ inches thick |
| ¼ cup (56g) | Plugrá® Premium Butter, salted, very soft |
| 1 tsp. | Dijon mustard |
| 1½ tsp. (1g) | chopped fresh rosemary |
| 2 (6g) | garlic cloves, finely chopped |
| ½ cup (30g) | panko breadcrumbs |
Steps
| 1 |
Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
|
| 2 |
Season the lamb with salt and pepper.
|
| 3 |
Combine butter, mustard, rosemary, and garlic in a medium bowl until well blended. Stir in the panko.
|
| 4 |
Top each lamb chop with a tablespoon of the panko mixture and place on the baking sheet.
|
| 5 |
Roast for 10 to 15 minutes for medium-rare, until edges and top of chops start to turn golden brown. Remove from oven, cover and let sit for 2-3 minutes before serving.
|
NOTE:
The American Lamb Council recommends and internal temperature of 145°F for medium rare lamb chops.
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