Source: dLife

Baked lamb chops coated with a crunchy breadcrumb and mustard crust.

Servings

1 cooking spray
2 tbsp white wine vinegar
1 tsp dijon mustard
1 medium garlic cloves , peeled and minced or pressed
0.25 tsp black pepper , coarse-ground
0.75 cup bread crumbs (Panko or other fine bread crumbs)
1.5 tbsp grated Parmesan cheese
2 tbsp fresh mint , chopped
8 lean lamb loin chops , each about 3/4 inch thick
2 tbsp Margarine, 80% fat, unsalted , melted (or butter)
1 pinch salt

1 Preheat oven to 500 degrees F. Coat a baking sheet with cooking spray and set aside.
2 Mix vinegar, mustard, garlic, and pepper in a shallow bowl. In a separate shallow bowl, mix breadcrumbs, cheese, and mint.
3 Cut off any excess fat from lamb. Wash and dry lamb. One at a time, dip lamb in vinegar mixture, then in the breadcrumb mixture. Place lamb on prepared baking sheet. Spoon butter over lamb.
4 Bake 10 to 14 minutes, turning after 5 minutes. Sprinkle with salt.

Panko, coarse-dried bread crumbs, are sold in Japanese food markets and in the Asian food sections of most supermarkets. Stored airtight, they keep for months.