Trifling with Lamb Chops

Yesterday I was in the mood to prepare Lamb Chops.  I don't know why since it's probably been 5 years since last I served them.  My husband has never cared for them so that's probably been my overall reason not to add them to my shopping list.  The last thing I enjoy is spending time in the kitchen, carefully cultivating a gourmet meal complete with a pared wine and dessert, then having him sit down at the table with that 'look' that says he'd rather have had burritos and beer! Again!  But since it was Saturday, I decided to serve dinner earlier than we normally have it on a work night.  If he didn't like or want it, there would be time for him to order up some burritos from the Mexican restaurant close by.  Ha! 

The aroma of the chops as they baked in the oven was very enticing, even to Bob.  He decided to give my efforts a try and sat down to dinner, eagerly sinking his chops into a lamb chop.  His expression quickly became one of delight, much to mine!  He actually loved them and asked that I prepare them more often, at least once a month.  Wow!  They were delicious, if I do say so myself.  I served them with steamed broccoli, buttered ciabato bread, and a malbec wine from Argentina (which pares quite well with duck, roast beef, & lamb). 

I didn't forget dessert either!  It was a fruit trifle easily made with layers of fresh mixed blueberries, strawberries, raspberries & blackberries,  alternated in a tall crystal glass with french vanilla yogurt and granola.  And of course more malbec wine!  The fruit finished off the lamb chops perfectly!  Of course I could have added bits of pound cake or other sweet roll to the trifle and upped the calorie intake, but chose to keep this one simple.  The recipe for the chops is below, and I just gave you instructions for the trifle.  Please excuse my bad photography of the main dish & dessert.  I had a hungry husband with a growling tummy waiting to sample the goods!  ;-)  

Breaded Lamb Chops

with Rosemary & Maple Glaze

3/4 C Plain bread crumbs

1 Tbsp fresh rosemary (or 1 tsp dried)

1 Clove Garlic finely chopped

1/4 tsp ground black pepper

1 1/4 lbs. boneless lamb

1/3 C ham glaze*

2 Tbsp Olive Oil

1.  Preheat oven to 450

2.  Combine bread crumbs, rosemary, garlic, & black pepper in shallow dish.  Brush lamb with ham glaze on both sides.  Coat both sides with breadcrumb mixture.

3.  Heat olive oil in large, non-stick skillet over med-high heat.  Add lamb.  Sear on both sides for 1 or 2 minutes or until coating is golden.  Transfer to baking sheet.

4.  Bake 15 - 20 minutes or until lamb is no longer pink in center.  Serves 4

*Ham Glaze (This is my personal recipe.  You can also add a pinch of cloves if you like)
Melt 1 to 1 1/2 Tbsp  unsalted butter in small saucepan.  Add 1 or 2 Tbsp brown sugar, just enough to make it a little thick.  Add 2 Tbsp pure maple syrup and stir while mixture comes to a boil.  (It's important to stir to keep from scorching).  Remove from heat & let cool enough to thicken down.  Use basting brush to  glaze lamb.