Lamb With Rosemary and Horseradish Crumble

• 3 tablespoons olive oil
• 4 lamb chops
• salt and pepper
• 2 onions, peeled and sliced
• 2 leeks, sliced
• 1 ounce butter
• 1 small onion, peeled and finely chopped
• 5 ounces breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons horseradish sauce, creamed
• 1 cup red wine
• 1 cup lamb broth
• 2 sprigs fresh rosemary

1. Heat the oil, add the chops and brown quickly on both sides.
2. Remove to a roasting pan and season.
3. Reduce the heat.
4. Add the sliced onions and leek and cook for a further 5 minutes to brown.
5. In a separate pan, melt the butter.
6. Fry the chopped onion until softened, then add to the breadcrumbs.
7. Stir in the parsley, rosemary, horseradish and seasoning.
8. Divide the onion and leek mixture between the lamb chops and pile the breadcrumb mixture on top.
9. Pour the wine and broth around the chops, season and add the rosemary sprigs.
10. Bake at 375F for 25-30 minutes, depending on size.
11. Transfer to plate.
12. Remove the rosemary and reduce the liquid over a high heat to make a sauce.

olive oil, lamb chops, salt, onions, leeks, butter, onion, breadcrumbs, fresh parsley, fresh rosemary, horseradish sauce, red wine, lamb broth, rosemary

Taken from www.food.com/recipe/lamb-with-rosemary-and-horseradish-crumble-227853 (may not work)