Breaded Rosemary Lamb Chops
Posted on December 29, 2007
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary, crushed
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds boneless lamb or pork loin chops (about 4 to 6)
1/3 cup ham glaze
2 tablespoons olive oil
Preheat oven to 450ºF (230ºC).
Combine bread crumbs, rosemary, garlic, salt and pepper in shallow dish. Brush lamb with ham glaze; coat with bread crumb mixture.
Heat olive oil in large, nonstick skillet over medium-high heat. Add lamb; cook on both sides for 1 to 2 minutes or until golden. Transfer to baking sheet.
Bake for 15 to 20 minutes or until lamb is no longer pink in center.
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