Rib Lamb Chops with Mustard and Bread Crumb Topping

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This should work for almost anyone who isn't sensitive to lamb. This recipe comes from this week's issue of Beth Hillson's newsletter, of the Gluten Free Pantry. I would assume that virtually any GF bread crumbs that are free of your sensitivities would work in place of the Glutino or Gillian's brands:

This recipe is inspired by one I saw in "Ladies Home Journal" several years ago. I vary the spices depending on my mood and the ingredients I have on hand. It's an elegant, and easy meal for a New Year's Eve dinner. This serves 2. Double or triple it, depending on the number of people you are serving.

* 1 ½ cups Glutino gluten-free bread crumbs or Gillian's Bread Crumbs
* 1 tablespoon finely chopped fresh rosemary or 2 teaspoons dried rosemary
* ½ teaspoon coarse salt
* ½ teaspoon ground cumin
* ¼ teaspoon sweet paprika
* 2½ tablespoons olive oil
* 1½ tablespoons minced garlic
* 6 rib lamb chops (about 1 ¾ lbs.) (Lamb loin chops or rack of lamb can be used.)
* 2½ tablespoons Dijon mustard

Toss together bread crumbs, rosemary, salt, and spices in a medium bowl until well combined.

Heat 1 ½ tablespoons oil in a large ovenproof skillet over moderately high heat until hot but not smoking. Add garlic and cook, stirring 30 seconds. Add bread crumb mixture and cook, stirring, until golden, about 2 minutes. Transfer to a bowl; set skillet aside and let cool.

Let lamb chops stand at room temperature 15 minutes; rinse and pat dry. Season with salt and pepper. Preheat oven to 400 degree F and arrange rack in upper third of oven. Wipe reserved skillet clean and heat remaining 1 tablespoon oil over moderately high heat. Brown chops, about 1 ½ minutes on each side, and remove pan from heat. Spread tops of chops evenly with mustard and sprinkle with bread crumb mixture, pressing with fingers to adhere.

Roast lamb about 5 minutes for medium rare. Let chops stand 10 minutes before serving. Spoon any fallen crumbs in pan onto chops. Serve immediately.

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