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Double Lamb Chops with Ginger-Mint Crust
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Number of Servings: 6
INGREDIENTS
4oz crusty day-old baguette cut into 1/2 inch cubes (about 2 cups)
1/2 cup chopped fresh mint
4 TBSP minced peeled fresh ginger
3/4 tsp salt
7 TBSP butter cut into small pieces at room temperature
12 4-5oz double loin lamb chops (each about 1 3/4 inches thick)
DIRECTIONS
Preheat oven to 450. Blend first 4 ingredients in processor until finely chopped. Add butter pieces and process until paste forms. Place chops on large baking sheet. Press bread mixture firmly on top of chops to adhere. Roast lamb to desired doneness, about 25 minutes for medium rare. Let stand 5 minutes. Place 2 chops on each of 6 plates.