Breaded Rosemary Lamb Chops
A fruity glaze and rosemary-infused breading coats these tender lamb chops.
3/4 cup plain bread crumbs or 1 1/2 cups fresh bread crumbs
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary, crushed
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds boneless lamb or pork loin chops (about 4 to 6)
1/3 cup ham glaze
2 tablespoons olive oil
- Preheat oven to 450ºF (230ºC).
- Combine bread crumbs, rosemary, garlic, salt and pepper in shallow dish. Brush lamb with ham glaze; coat with bread crumb mixture.
- Heat olive oil in large, nonstick skillet over medium-high heat. Add lamb; cook on both sides for 1 to 2 minutes or until golden. Transfer to baking sheet.
- Bake for 15 to 20 minutes or until lamb is no longer pink in center.
Makes 4 servings.