Advertisement

Lamb chops with chèvre crust

0

  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 servings
*PLUS Broiling Time: 12 minutes
Lamb chops with chèvre crust

Ingredients

  • 8 lamb loin chops, about 1 1/2-in. thick

  • 140-g log creamy chevre

  • 1/4 cup chopped roasted red peppers, store-bought or homemade

  • 1/4 cup chopped fresh cilantro, parsley or chives

  • sprinkling of Italian-style bread crumbs, preferably with pecorino cheese

Instructions

  • Place oven rack 3 inches (8 cm) from broiler. Preheat broiler. Line a baking sheet with shallow sides with foil. Place a rack on baking sheet and arrange chops on top. Broil 4 minutes. Turn and broil 4 more minutes.

  • Meanwhile, in a small bowl, stir chèvre with a spoon or mash with a fork to soften a little. Stir in pepper and coriander just until evenly distributed. After chops have broiled 8 minutes, remove baking sheet from oven to a heat-resistant surface. Spread about 2 tablespoons (30 mL) chèvre mixture over each chop. Generously sprinkle bread crumbs overtop. Return to oven and broil until bread crumbs turn golden, from 4 to 6 more minutes.


Nutrition (per serving)

Calories 206, Protein 20.6g, Carbohydrates 0.6g, Fat 13.1g, Fibre 0.1g.

If you're "turkeyed out" but still holiday entertaining, lamb makes a welcome change. Loin chops are fast cooking and our chèvre spread is a cinch.

Make ahead

Prepare chèvre mixture and refrigerate, covered, up to 2 days.

Advertisement
Advertisement