Lamb Chops with Parsley-Breadcrumbs Crust

• 1/3 cup fresh sourdough breadcrumbs
• 1/2 cup finely minced parsley
• 2 large garlic cloves, minced
• 1 large shallot, minced
• 3 tablespoons butter, melted
• 1 teaspoon dry mustard
• Pinch of cayenne pepper
• 4 1 1/4-inch-thick lamb rib chops (about 4 ounces each)

1. Preheat oven to 500F.
2. Place breadcrumbs on small baking sheet.
3. Bake until dry but not brown, about 4 minutes.
4. Remove from oven.
5. Maintain oven temperature.
6. Place rack on baking sheet.
7. Combine toasted breadcrumbs, parsley, garlic and shallot in pie dish.
8. Mix melted butter, mustard and cayenne pepper in shallow dish.
9. Season lamb with salt and pepper.
10. Dip both sides of lamb chops into butter mixture, then into parsley mixture, coating evenly.
11. Place lamb chops on rack in pan.
12. Roast until coating is golden brown and lamb is cooked to desired doneness, about 14 minutes for medium-rare.
13. On each of 2 plates, arrange 2 lamb chops with ribs crossed and serve.

fresh sourdough breadcrumbs, parsley, garlic, shallot, butter, mustard, cayenne pepper, chops

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-parsley-breadcrumbs-crust-1554 (may not work)