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Thanksgiving is a wonderful excuse for families to get together and eat a ridiculous amount of food. This year, same as last year, I made lamb chops. I know this doesn’t sound too traditional or special, but it was special to my family — specifically my brother.
See, it was my brother’s last home-cooked meal before being shipped off to Iraq and my family wanted to make something special for him. It came out perfect and I was thankful that I was able to give him what he enjoyed. (Except for the fact that he likes his well-done and had to throw it back on the grill.) I hope your Thanksgiving was as special as mine and that the food was delicious!
Danielle LaRosa, Assistant Culinary Producer
Click through for the recipe:
Chops for Mike!
Baby rack o’ lamb chops
Salt and freshly ground black pepper
Fresh rosemary, finely chopped
Fresh thyme leaves, finely chopped
Garlic, finely minced
Panko bread crumbs (Japanese bread crumbs)
Fresh parsley leaves, chopped
Preheat the grill over medium-high heat and brush with oil prior to adding the lamb. Preheat oven to around 375 degrees F and grease a baking sheet with cooking spray.
In a bowl, combine the chopped rosemary, thyme and garlic. Brush the rack of baby lamb chops with the olive oil and season generously with salt and pepper. Rub the lamb with the rosemary mixture. Place onto the heated grill and grill until marked on both sides, about 2 to 3 minutes on each side. Remove from the grill and set aside to cool slightly while preparing the topping.
In another bowl, combine the bread crumbs, parsley leaves and Parmesan (sometimes I add more garlic here if I’m feeling it). Brush the lamb chops with a thin layer of Dijon mustard. Top with the bread crumb mixture and place the lamb chops onto a greased baking sheet. Place into the preheated oven and cook for about 15 to 20 minutes, depending upon how you like them, flipping halfway through so the crust cooks evenly.
For a crunchy topping, broil for a couple of minutes in the end.