From “Gourmet Made Simple,” by Gena Knox. Makes 4.
Ingredients
1/2 cup chopped flat-leaf parsley
1 tablespoon fresh chopped rosemary leaves
1 large garlic clove, minced
Grated zest of 2 lemons
3 tablespoons olive oil
8 lamb loin or rib chops, each 1 1/4inches thick
3 ounces feta cheese, crumbled
1/3 cup panko bread crumbs
Directions
Preheat oven to 425 degrees. In a small bowl, combine parsley, rosemary, garlic, lemon zest and olive oil. Season generously with salt and pepper. Combine half the mixture with bread crumbs and feta cheese; set aside. Rub remaining mixture on lamb chops.
Sear chops in a large, ovenproof skillet over moderately high heat until browned on one side, about 3 minutes. Turn the chops over; top with equal amount of feta topping. Transfer to oven and roast 5 to 8 minutes, or until desired doneness.
