Lamb Chops “ Down Under”

Based on a recipe from Bon Appetit’s May 1987 issue in the Too Busy To Cook section, courtesy of Marie Zrallek King, Northridge, California. I confess that I brushed olive oil over the lamb chops before dunking them in the topping, only because the topping looked so scrumptious! DH likes these a lot, BTW!.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  eggs, hard-cooked and finely chopped
• 1⁄2 cup  dried breadcrumbs
• 2  tablespoons butter, melted (1/4 stick)
• 1  tablespoon fresh parsley, chopped
• 1  garlic clove, minced
• 1  teaspoon salt
• 4  lamb loin chops, fat trimmed (about 1 1/2 inches thick)
•  paprika

Directions

1. Preheat oven to 400°F In medium bowl, combine first 6 ingredients. Coat each chop by pressing mixture onto top and bottom. Wrap each chop in foil. Bake 20 to 25 minutes for medium-rare.
2. Preheat broiler. Open foil; sprinkle paprika over chops. Broil until browned, about 2 to 3 minutes.