Shedden Rhubarb Festival Lamb Chops

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon canola oil or 1 tablespoon corn oil
• 4 center-cut lamb chops or 4 butt lamb chops, 3/4 inch thick
• 3 tablespoons butter
• 2 1/2 cups soft breadcrumbs
• 3 cups sliced rhubarb, trimmed (about 3/4 lb)
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 preheat oven to 350°f in large heavy skillet, heat oil over medium high heat.
• 2 add lamb chops; cook for 2 minutes on each side, until lightly browned.
• 3 remove chops from skillet; set aside.
• 4 add butter to skillet; melt over medium heat, stirring to combine with pan drippings and scraping up any brown bits from bottom of skillet.
• 5 remove skillet from heat; stir in bread crumbs until well combined.
• 6 set aside 1/2 cup bread crumb mixture; sprinkle remaining bread-crumb mixture over base of 13 by 9 inch baking dish.
• 7 in medium bowl, stir together rhubarb, sugar, flour and cinnamon until well combined.
• 8 spoon half of rhubarb mixture over bread crumbs in baking dish.
• 9 arrange chops on top of rhubarb mixture; sprinkle with salt and pepper.
• 10 top evenly with remaining rhubarb mixture.
• 11 bake, covered, for 45 minutes.
• 12 sprinkle reserved bread-crumb mixture over chops; bake, uncovered, for 10 to 15 minutes, until chops are tender and bread crumbs are golden brown.