Lamb chops with chèvre crust
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* PLUS Broiling Time: 12 minutes
lamb loin chops
, about 1 1/2-in. thick
roasted red peppers
, store-bought or homemade
, parsley or chives
, preferably with pecorino cheese
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)
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.
Prepare chèvre mixture and refrigerate, covered, up to 2 days.