Mustard Ginger Lamb Chops

Ingredients

4 garlic cloves, crushed

1 (2 inch) piece ginger, peeled and coarsely chopped

2 tsp.s fresh lime juice

2 tsp.s white wine thyme vin

1/4 tsp. crushed red peppercorns

1/4 tsp. crushed green peppercorns

Pinch salt

1 c. (scant) extra-strong Dijon mustard

1 tsp. unrefined orange blossom honey

Salt and freshly ground pepper

16 New Zealand lamb chops or 8 sm. American chops (trimmed of all fat and gri

8 slices whole wheat bread, toasted, mixed in blender and sieved

8 tbsp.s (1 stick) butter, melted and clarified

c. chopped fresh parsley

c. chopped shallot

Preparation

Combine garlic, ginger, lime juice, thyme, vinegar, peppercorns and salt in small saucepan and cook over medium-high heat until reduced by 1/2. Add mustard and honey and bring to boil, stirring constantly, until slightly reduced, about 5 to 8 minutes (mixture will be sticky). Strain through cheesecloth into jar with tight-fitting lid and seal tightly. Refrigerate until ready to use. (Can be prepared up to 6 weeks ahead).

Lightly sprinkle salt and pepper over both sides of lamb chops. Spread 1 1/2 to 2 teaspoons mustard mixture over all sides of each chop (if using American lamb, increase mustard to 2 to 3 teaspoons per chop). Dip all sides into bread crumbs, covering completely and patting gently so bread crumbs adhere. Heat 4 tablespoons butter in large skillet over medium-high heat until foam subsides. Add 1/2 of chops and brown on both sides (be careful not to burn; chops should be medium rare). Transfer to platter and keep warm. Repeat

For white wine thyme vinegar, combine 1/4 cup white vinegar and 1 teaspoon dried thyme in small saucepan and bring to simmer over medium heat. Let simmer 5 minutes. Strain well before using.