Ingredients

The following ingredients have 6 Servings
  • 6 thick lamb loin chops or 12 lamb loin T-bone chops
  • 3/4 teaspoon coarse sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 cup dried bread crumbs, such as unseasoned Japanese panko
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Dijon mustard, divided

Instruction

  • Preheat the oven to 425°F.
  • Season lamb chops all over with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and arrange on a rimmed baking sheet. Set aside.
  • Make the persillade by combining bread crumbs, parsley, garlic and remaining salt and pepper in a medium bowl.
  • Spread 1/2 teaspoon of the mustard on the top of each lamb chop.
  • Press the persillade mixture lightly onto the lamb chops on top of the mustard.
  • Bake lamb chops until cooked to desired doneness, about 20 minutes for medium rare.
  • Thick chops will take longer than thinner ones so adjust timing accordingly.
  • Remove chops from the oven and let rest on baking sheet for about 5 minutes before serving.