Yield: 2 servings
Ingredients
- 8 large lamb chops from the rack or 1 lamb rack cut into even chops
- a pinch of salt
- lots of freshly ground pepper
- 2 cups of fresh or frozen edamame beans
- 2 bunches of fresh mint
- 2 Tbsp of olive oil
- 1 cup of fresh bread crumbs
Method
- Preheat your oven to 375°F and turn on your convection fan if you have one. Line a baking tray with parchment to speed clean up.
- Season each chop with salt and pepper. In your food processor, pulse the edamame with the mint, olive oil and breadcrumbs until a chunky paste is formed. Pat the edamame paste all around each chop and gently lay them on the prepared baking tray. Roast until a calibrated thermometer inserted into the chops reads 130°F, about 15 to 20 minutes. Remove and rest for a few minutes. Serve and share.