Lamb Chops with Garlic-Parsley Crust

Another winner from Martha Stewart's Everyday Food mag. It isnt on their website but they have other great stuff - check it out!

This recipe serves one - I tripled it.

1 T Plain Dried Breadcrumbs (I used whole wheat Panko)

1 T chopped fresh parsley

1 small garlic clove, minced

1 T grated lemon zest plus wedge for serving (I used the zest of one lemon and then the slices from it to serve with teh lamb)

2 tsp olive oil

coarse salt and pepper

2 loin lamb chops (nice thick ones)

In med bowl, combine breadcrumbs, parsley, garlic, zest, and 1 tsp oil, salt pepper. Divide evenly, pressing into one side of each lamb chop.

In medium skillet, heat remaining oil over medium, Place chops in skillet, crumb side down, carefully. Season with S&P. Cook until crust is browned about 3-4 minutes. Turn and cook an addl 4 to 6 minutes (my chops were thick so I did 4 and 6 minutes) for medium rare.

Transfer to a plate and cover with foil until ready to serve.

These were really yummy! The crust was easier to deal with than I expected (it stayed put pretty well). Lamb is something we both like, though not enough to have all the time. Only problem is they are hard to eat (getting the meat out from the center bone) and they are kinda greasy - so my hands were a mess by the end. It tasted great though!