Breaded Lamb Chops

This is a combination of features from a number of recipes I've tried over the years, plus a few touches of my own. The choice of American lamb chops over New Zealand or Australian chops is due only to their larger size, not better quality. If you choose to use chops from Down Under, you may want to serve 3 chops per person instead of just 2, or 12 chops total. Prep time includes browning, cooling, and marinating time

• Ready In: 5 hrs 30 mins
• Serves: 4

Ingredients

• Chops

• 8  american lamb chops, about 1 to 1 1/4 inch thick,excess fat trimmed,rinsed and patted dry
•  garlic granules
•  onion powder
•  salt & freshly ground black pepper
• 1  pinch cayenne pepper
•  Worcestershire sauce
•  extra virgin olive oil
•  Dijon mustard

• Mint Sauce

• 1  cup  balsamic vinegar
• 1⁄2 cup red wine vinegar
• 2  bunches mint, picked over,washed,spun dry,and finely chopped,2 tbsp leaves reserved and chopped just before servin
•  salt & freshly ground black pepper (optional)

• Breading

• 3  cups  fresh breadcrumbs, preferably a combination of sourdough and whole-wheat rolls
• 4  cloves garlic, finely minced
• 1  bunch mint leaf, chopped
• 1⁄2 bunch parsley, leaves only,chopped
• 1⁄2 cup  finely minced green onions or 1⁄2 cup onion
•  salt & freshly ground black pepper
•  extra virgin olive oil

Directions

1. Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum amount of time to steep.
2. Season lamb chops to taste with granulated garlic and onion, salt, pepper, and cayenne to taste, and rub all over with Worcestershire sauce.
3. Allow to marinate, refrigerated, for at least 4 hours or overnight.
4. Prepare breading, cover, and set aside at room temperature.
5. About 1 hour before serving, sear chops on all sides in a little olive oil over high heat until browned on all sides, about 1 minute per side.
6. Allow chops to cool enough to handle.
7. Brush all over with Dijon mustard,, and press a generous layer of the breadcrumb mixture all over the chops.
8. Set the chops upright on the bone end in a lightly oiled ovenproof casserole, and refrigerate until 30 minutes before serving.
9. Place in a preheated 450degF, reduce heat to 400degF, and bake until breadcrumb mixture is nicely browned.
10. Drizzle chops lightly with Mint Sauce if desired, and serve remainder of sauce on the side.
11. Serve with oven fried rosemary potatoes and asparagus or spinach braised with garlic, onions, and toasted pinenuts.
12. Mint Sauce: Place all ingredients in a small glass bowl, except the 2 Tbsp of reserved mint leaves.
13. Mash mint against the side of the bowl with a fork or spoon to bruise and crush.
14. Allow to set at room temperature, stirring occasionally, while meat marinates.
15. Strain shortly before serving, pressing on solids to extract as much liquid as possible.
16. Season to taste with salt and pepper if desired.
17. Chop reserved leaves, and stir into liquid just before serving.
18. Serve at room temperature.
19. Breading: To prepare breading, grate bread fairly coarsely, or pulse a few times in a processor; pull out larger pieces, and chop or process them some more.
20. You don't want the crumbs powdered.
21. Toss together everything except olive oil, and season generously to taste with salt and pepper.
22. Drizzle with olive oil, and toss and toss, and drizzle and drizzle until nicely moistened.
23. Cover, and set aside.