Double Lamb Chops with Ginger-Mint Crust

• 4 ounces crusty day-old baguette, cut into 1/2-inch cubes (about 2 cups)
• 1/2 cup chopped fresh mint
• 4 tablespoons minced peeled fresh ginger
• 3/4 teaspoon salt
• 7 tablespoons butter, cut into small pieces, room temperature
• 12 4- to 5-ounce double loin lamb chops (each about 1 3/4 inches thick)

1. Preheat oven to 450F.
2. Blend first 4 ingredients in processor until finely chopped.
3. Add butter pieces and process until paste forms.
4. Place chops on large baking sheet.
5. Press bread mixture firmly on top of chops to adhere.
6. Roast lamb to desired doneness, about 25 minutes for medium-rare.
7. Let stand 5 minutes.
8. Place 2 chops on each of 6 plates.

crusty, fresh mint, fresh ginger, salt, butter, chops

Taken from www.epicurious.com/recipes/food/views/double-lamb-chops-with-ginger-mint-crust-104950 (may not work)