ingredients

1/3 cup fine dry bread crumbs

4 teaspoons mustard seed, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
8 2 - 3 ounces lamb chops, cut 1/2 inch thick
1/4 cup chicken broth
12 ounces shelled fresh or frozen baby lima beans (2-1/4 cups)
1/3 cup diced red sweet pepper
1 tablespoon butter
1 tablespoon snipped fresh thyme
several dashes bottled green hot pepper sauce
1 tablespoon cooking oil
Fresh thyme sprigs (optional)
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directions
1.
In a small bowl combine bread crumbs, mustard seed, salt, and black pepper. Trim and discard fat from
chops. Coat chops with bread-crumb mixture, pressing firmly to coat evenly. Cover. Set aside.
2.
In a medium saucepan bring broth to boiling; reduce heat. Add beans and sweet pepper. Cover. Cook
mixture over medium-low heat for 8 to 10 minutes or until just tender for fresh lima beans, or according
to package directions for frozen lima beans. Remove from heat. Drain. Stir in butter, snipped thyme, and
hot pepper sauce. Set aside; keep warm.
3.

Meanwhile, in a large skillet heat oil over medium-high heat. Cook chops, uncovered, for 6 to 9 minutes,
turning once. Reduce heat to prevent overbrowning, if needed. (An instant-read thermometer inserted
into the thickest portion of the chop should register 145 degree F for medium-rare doneness or 155
degree for medium doneness). Drain on paper towels.
4.
To serve, spoon cooked beans onto 4 serving plates. Serve 2 chops on each plat alongside beans. Top
with thyme sprigs, if desired. Makes 4 main-dish servings.