Tangy Lamb Chops Veronique

• 1/2 c. fine dry bread crumbs
• 2 tsp. dried whole dill weed
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 8 (3 oz.) lean loin lamb chops (3/4 inch thick)
• 3 Tbsp. hot sweet mustard
• 2 Tbsp. cider vinegar
• vegetable cooking spray
• 1/2 c. seedless green grapes, quartered
• 1/2 c. seedless red grapes, quartered

1. Combine first 4 ingredients in a shallow bowl; stir.
2. Trim fat from chops.
3. Combine mustard and vinegar; brush mustard mixture over chops.
4. Dredge chops in bread crumb mixture.
5. Coat a large nonstick skillet with spray over medium heat until hot.
6. Add chops, cover and cook 4 minutes on each side.
7. Uncover and cook 5 minutes on each side or until desired degree of doneness. Transfer chops to platter and sprinkle with grapes.

bread crumbs, dill weed, garlic powder, pepper, lean loin lamb chops, hot sweet mustard, cider vinegar, vegetable cooking spray, green grapes, red grapes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161911 (may not work)