Lamb chops with chèvre crust
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- Prep Time10 mins
- Total Time10 mins
- Makes4 servings
Ingredients
8 lamb loin chops, about 1 1/2-in. thick
140-g log creamy chevre
1/4 cup chopped roasted red peppers, store-bought or homemade
1/4 cup chopped fresh cilantro, parsley or chives
sprinkling of Italian-style bread crumbs, preferably with pecorino cheese
Instructions
Place oven rack 3 inches (8 cm) from broiler. Preheat broiler. Line a baking sheet with shallow sides with foil. Place a rack on baking sheet and arrange chops on top. Broil 4 minutes. Turn and broil 4 more minutes.
Meanwhile, in a small bowl, stir chèvre with a spoon or mash with a fork to soften a little. Stir in pepper and coriander just until evenly distributed. After chops have broiled 8 minutes, remove baking sheet from oven to a heat-resistant surface. Spread about 2 tablespoons (30 mL) chèvre mixture over each chop. Generously sprinkle bread crumbs overtop. Return to oven and broil until bread crumbs turn golden, from 4 to 6 more minutes.
Nutrition (per serving)
Calories 206, Protein 20.6g, Carbohydrates 0.6g, Fat 13.1g, Fibre 0.1g.
If you're "turkeyed out" but still holiday entertaining, lamb makes a welcome change. Loin chops are fast cooking and our chèvre spread is a cinch.
Make ahead
Prepare chèvre mixture and refrigerate, covered, up to 2 days.