It’s not really hers, but then again it is, just like all our parents and relatives recipes. This one is based off an April 1976 issue of Gourmet Magazine – Lamb Persille with Bernaise Sauce.
Having grown up with it, it is hands down my favorite rendition of lamb chops and the one all other recipes must surpass. Few rarely do.
The stuffing mix will go great on other items as well. Must remember to double the recipe for extras and other items such as on top of grilled asparagus.
In a skillet combine 3/4 c of Progresso Italian bread crumbs, one stick of butter, 1/4 c of minced parsley, two garlic cloves minced, 1/2 tsp of thyme. Heat low for 2-3 min. Don’t let crumb mixture brown.
Rub lamb with garlic powder and salt. Sautee on both sides in olive oil, rosemary, and garlic for about 5 min until golden. Top with crumb mixture. Roast in 450 oven for 12-13 minutes. Brown under broiler if necessary.