"While visiting Chicago, I had dinner at The Berghoff," writes Mary H. Wright of Arlington, Virginia. "I'd like to prepare the excellent lamb chops for my family."
Ingredients
1/2 cup olive oil
2 tablespoons fresh lemon juice
3 large garlic cloves, chopped
1 tablespoon Dijon mustard
2 teaspoons minced fresh rosemary
1 1 1/2- to 1 3/4-pound 8-rib rack of lamb, trimmed, cut into 4 double chops
1 1/2 cups fresh breadcrumbs made from sourdough bread
2 tablespoons (1/4 stick) butter, melted
Directions
Whisk oil, 1 tablespoon lemon juice, garlic, mustard, and rosemary in glass baking dish to blend. Sprinkle lamb with salt and pepper. Add to marinade and turn to coat. Cover and refrigerate at least 4 hours and up to 1 day.
Preheat broiler. Remove lamb chops from marinade and transfer to rimmed baking sheet. Broil lamb chops 2 minutes per side. Mix 1 tablespoon lemon juice, breadcrumbs, and butter in medium bowl to blend. Press breadcrumb mixture atop each chop, dividing equally. Broil chops without turning until breadcrumbs are golden brown and lamb is cooked to desired doneness, about 4 minutes for medium-rare. Serve immediately.
