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Costoletta d'Agnello alle Erbe Fini




Source of Recipe


Alberto Baffoni, Chef at Simposio, Houston


List of Ingredients




* 1 or 2 loin chops per person
* 2tsp salt
* 1tsp pepper
* 2oz oil for marinating
* 8oz breadcrumbs
* 1tblsp of each herb - sage, thyme and rosemary - freshly minced
* 1tsp salt
* 1/2tsp pepper
* 2oz butter softened

Recipe



* Clean and cut off excess fat from chops. Rub each chop with salt, pepper and oil. Place in a plastic container and marinate for 20 mins.
* Combine the breadcrumbs, herbs , salt, pepper and softened butter in a bowl.
* To cook, sear the lamb on both sides over a medium/high heat and place on a baking tray. Press a small amount of the breadcrumb mix onto the chops and roast in a 350 degree oven until as little pink as desired.