Lamb Chops with an Olive-and-Herb Crust Recipe

• 1 tablespoon fresh flat-leaf parsley leaves
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh oregano leaves
• 6 large fresh sage leaves
• 2 cups crust-free French bread cubes (1-inch cubes)
• 1/2 cup pimiento-stuffed Spanish green olives
• 2 scallions, green parts only, coarsely chopped
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon freshly ground black pepper
• 8 (1-inch thick) lamb chops,

1. Preheat the oven to 450 degrees F and arrange rack in the middle.
2. Put herbs in a food processor and add the bread cubes.
3. Process until the mixture has the texture of fine crumbs.
4. Transfer to a shallow bowl and wipe out the food processor.
5. Combine olives, scallions, 1 tablespoon of the olive oil, vinegar, and pepper in the food processor.
6. Pulse until a coarse mixture forms.
7. Cover each lamb chop on both sides with about 1 tablespoon of the olive paste.
8. One at a time, press the coated chops into the breadcrumbs, covering both sides with a firm, even coating.
9. Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium-high heat.
10. Add the chops, in batches or using two pans if necessary, and cook until they begin to turn color, about 2 minutes.
11. Turn and cook for 1 more minute.
12. Transfer to the oven and roast, turning once, for 8 to 9 minutes total cooking time for medium rare.
13. Remove from the oven and let rest for 5 minutes.
14. Serve.

parsley, rosemary, oregano, sage, crustfree, pimiento, scallions, extravirgin olive oil, balsamic vinegar, freshly ground black pepper, lamb chops

Taken from www.chowhound.com/recipes/lamb-chops-with-olive-and-herb-crust-10174 (may not work)