Accompany this dish with sautéed greens. Pour a Merlot alongside.
Recipe information
Yield
Makes 6 servings
Ingredients
4 ounces crusty day-old baguette, cut into 1/2-inch cubes (about 2 cups)
1/2 cup chopped fresh mint
4 tablespoons minced peeled fresh ginger
3/4 teaspoon salt
7 tablespoons butter, cut into small pieces, room temperature
12 4- to 5-ounce double loin lamb chops (each about 1 3/4 inches thick)
Preparation
Step 1
Preheat oven to 450°F. Blend first 4 ingredients in processor until finely chopped. Add butter pieces and process until paste forms.
Step 2
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.
