A delightful twist on a classic lamb dish, featuring a flavorful herb crust and a rich garlic butter sauce.
Peel the garlic cloves and place them in a saucepan with water. Bring to a boil and cook for 5 minutes, then drain.
Boiling the garlic softens it and makes it easier to peel.
Heat butter in a skillet over low heat. Add the garlic and cook until golden, stirring occasionally.
Cooking the garlic slowly ensures it becomes sweet and tender without burning.
Trim excess fat from the lamb chops and season with salt and pepper.
Trimming the fat helps the lamb cook evenly and reduces greasiness.
In a mixing bowl, combine Dijon mustard, rosemary, thyme, parsley, breadcrumbs, and olive oil. Spread this mixture over the lamb chops.
Press the herb mixture firmly onto the lamb to ensure it adheres well.
Preheat the oven to 400°F (200°C). Place the lamb chops on a baking sheet and bake for 20 minutes, or until cooked to your desired doneness.
Use a meat thermometer to check the internal temperature for perfect doneness.
In the skillet, add white wine, apple cider vinegar, and sugar. Simmer until reduced by half, then stir in the reserved garlic and parsley.
Reducing the sauce concentrates the flavors, creating a rich and delicious accompaniment.
Serve the lamb chops with the garlic butter sauce drizzled over them. Garnish with fresh parsley.
Pair the dish with your favorite sides for a complete meal.
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