•4 to 6 lamb chops, about 1 1/2 to 2 pounds
•1/2 cup coarsely chopped walnuts
•1 tablespoon fresh rosemary leaves
•2 medium cloves garlic, chopped
•1/4 cup bread crumbs, fine, dry, plain or seasoned
•1/4 teaspoon coarsely ground black pepper
•2 to 3 tablespoons Dijon mustard
Trim excess fat from the lamb chops. In a food processor or chopper, combine walnuts, rosemary, garlic, bread crumbs, salt, and pepper. Process until very finely chopped. Transfer to a plate.
Preheat – add 1 tablespoon olive oil to a baking pan or roasting pan which will hold the chops in one layer. Set oven to 350° and place pan in oven to preheat.
Rub each chop with mustard then place on walnut mixture, turning to coat all sides. Place in preheated pan in oven and roast for about 20 minutes for medium to medium-rare, turning once about halfway through.
Serves 2 to 3.