Roasted Lamb with Garlic Bread Crumbs

It’s been a long time since I made a dish with lamb. The curried lamb chops that I fixed back in the late 1980s were pretty tasty, if my memory serves me correctly. The subject came up the other day when I was talking with some friends about Easter traditions.

My most recent experience with lamb came a couple of months ago, when we were invited to eat over at some friends’ house. The dish was Greek, I believe, and it was quite good.

It’s not that I don’t like lamb. I do. But Therese isn’t really a big fan, so I haven’t had the inclination to make anything with lamb in it.

That might change. I came across the following recipe recently and it looked like something worth trying. Especially appealing is the mustard and garlic bread crumbs, used as a topping for the lamb loin chops. A suggested side dish is fresh mint and tomatoes added to microwaveable brown rice.

Roasted Lamb with Garlic Bread Crumbs
Olive oil spray
1 pound loin lamb chops, all fat removed
1 teaspoon minced garlic
Salt and freshly ground black pepper
1/3 cup plain bread crumbs
2 tablespoons Dijon mustard
Line a baking tray with foil and coat with olive oil spray and place under broiler, about 6-inches from the heat. Remove all visible fat from lamb.
Mix garlic and salt and pepper to taste with bread crumbs. Remove tray from broiler and place chops on tray. Broil 5 minutes. Remove tray from boiler and turn chops over. Broil 2 minutes. A meat thermometer should read 145 degrees for medium rare. Remove tray from boiler and spread mustard over chops. Spoon breadcrumbs over mustard. Spray bread crumb topping with olive oil spray. Return to the broiler for 30 to 40 seconds. Watch to make sure breadcrumbs don’t burn.
Yield: Serves 2.
Approximate nutritional analysis per serving: 389 calories, 51 percent of calories from fat, 22 grams fat (9.5 grams saturated, 9.2 grams monounsaturated), 95 milligrams cholesterol, 30.7 grams protein, 15.1 grams carbohydrates, 1.4 grams fiber, 405 milligrams sodium.
Minted Rice
1 package microwaveable brown rice (1½ cups needed)
1 cup fresh tomato cubes (or canned, diced tomatoes)
¼ cup chopped fresh mint
Salt and freshly ground black pepper
Make rice according to package instructions. Measure 1½ cups rice and reserve remaining rice for another meal. Add tomatoes, fresh mint and salt and pepper to taste. Toss well.
Yield: Serves 2.
Approximate nutritional analysis per serving: 196 calories, 13 percent of calories from fat, 2.7 grams fat (0.4 grams saturated, 0.8 grams monounsaturated), no cholesterol, 4.5 grams protein, 32.8 grams carbohydrates, 2.6 grams fiber, 16 milligrams sodium.

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