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Lamb Chops Coated with Dry Jack, Bread Crumbs and Herbs



– 6 ounces Real California Dry Jack cheese, grated (about 2 cups) (see tips) – 1 cup fresh white bread crumbs (see tips) – 1/3 cup chopped fresh parsley, plus sprigs for garnish – 2 tablespoons chopped fresh oregano – 2 tablespoons chopped garlic – 1 tablespoon finely grated lemon zest – 3 large eggs lightly beaten with 1 tablespoon water – 18 single lamb chops – Salt – Pepper – Lemon slices, for garnish
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Prep time: 40 minutes, plus time to for chops to chill

Cook time: 10 minutes

In a medium bowl, combine cheese, bread crumbs, chopped parsley, oregano, garlic and lemon zest; transfer to a shallow bowl or pie pan. Place egg mixture in another shallow bowl or pie pan. Arrange chops on a large rimmed baking sheet and sprinkle with salt and pepper.

One at a time, dip chops in egg mixture, then cheese mixture, coating them well. Return coated chops to the baking sheet; set aside in the refrigerator to chill, about 1 hour.

Place a wire rack on another large rimmed baking sheet, place the rack in the oven and preheat to 500°F.

Remove the sheet and rack from the oven and, working quickly, transfer chops to rack; bake to desired doneness, about 10 minutes for medium rare.

Arrange chops on plates or a platter, garnish with lemon and parsley sprigs and serve. Serves 6.

Tips: A food processor can make quick work of grating the cheese.

To make fresh bread crumbs, cut the crusts off 2 slices of fresh bread, tear it into pieces and pulse the pieces in a food processor until they’re the size of peas.