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Source: America's Favorite Food Associations

Lamb Chops Dijonaise
Lamb chops brushed with Dijon mustard and bread crumbs before they're broiled are deliciously juicy and tender.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 0-15 minutes
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4 1-inch-thick loin lamb chops
1/4 cup Dijon mustard
2 tablespoons light Worcestershire sauce
1/4 cup herb seasoned bread crumbs

Preheat the broiler.

Trim the chops of excess fat and lay on a broiling rack.

Stir together the mustard and Worcestershire sauce. Using a small brush, brush the lamb chops with about half the sauce. Sprinkle about 1 teaspoon of bread crumbs over each chop.

Broil the chops 5 or 6 inches from the heat source, for about 5 minutes. Turn the chops, brush with more sauce and sprinkle with the remaining bread crumbs. Broil for about 5 minutes longer or until an instant-read thermometer inserted in the thickest part of the chops reads 130 degrees F for medium-rare or 140 degrees F for medium.

Let the chops rest for about 5 minutes before serving.

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