Lamb Chops with Garlic-Parsley Crust

We rarely eat lamb, in fact the first and only time we had it was last year when we decorated the tree. So Chuck requested it again to make it a "tradition". I have several recipes saved and decided on this one, since it used small cuts of meat and I love anything with an herbed crust!

I bought about a pound of loin chops for our purposes, which equaled 6 small chops. They definitely took MUCH longer than the recipe called for to cook all the way through, so have your meat thermometer ready and make sure you start them off in a very hot skillet. Overall, they were delicious - the garlic and herbs in the crust really made the dish!

Lamb Chops with Garlic-Parsley Crust
from Everyday Food
Makes 2 servings

2 tablespoons plain dried bread crumbs
2 tablespoons chopped fresh parsley
2 small cloves garlic, minced
2 teaspoons finely grated lemon zest, plus lemon wedges for serving
olive oil
kosher salt and coarse ground black pepper
1 pound loin lamb chops

In a medium bowl, combine bread crumbs, parsley, garlic, lemon zest, and 2 teaspoons olive oil; season with salt and pepper. Press lamb chops firmly in mixture to coat one side of the meat.

In a medium skillet, heat about a tablespoon of oil over medium. Place chops in skillet, crumb side down; season with salt and pepper.

Cook until crust is browned, 3 to 4 minutes. Turn, and cook 6-8 minutes more until medium-rare. (A meat thermometer should register around 145 degrees F).

Transfer to a plate and serve with lemon wedges.