Directions
- Heat the oil, add the chops and brown quickly on both sides.
- Remove to a roasting pan and add salt and pepper to taste. Reduce the heat.
- Add the butter or margarine to the pan, and add the chopped onions
- Fry the chopped onion until softened
- Place the breadcrumbs in a shallow bowl, add the fried onions.
- Stir in the 1/2 cup Daregal Original Blend Fresh Frozen Herbs (or if using the parsley, rosemary, & basil) horseradish and tomatoes.
- Press breadcrumb mixture firmly over the lamb chops to evenly coat.
- Pour the wine and stock around the chops, salt and pepper to taste.
Bake at 350F for 25-30 minutes, depending on size. Transfer to plate.
- Remove the rosemary and reduce the liquid over a high heat to make a sauce.
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