Colorado Coffee-Crusted Lamb Chops

Loin lamb chops with a crispy, coffee hazelnut crust, bathed in lemon-butter.


Spice mixture:

1/2 cup Italian seasoned bread crumbs

2 tablespoons instant coffee crystals

1/2 teaspoon granulated garlic

2 teaspoons salt

1 teaspoon pepper

1/2 cup ground, roasted hazelnuts


10 loin lamb chops

Olive oil for frying

Juice of 2 lemons

3 tablespoons butter


Combine all spices in a medium bowl.  Heat a thin layer of olive oil in a large skillet.  Dip each chop on all sides in the spice mixture.  Fry over medium heat until browned and crispy, turning once.

Meanwhile, melt lemon juice and butter together in a small bowl in the microwave (about 20 seconds).  Pour over chops, cover and cook another 8 minutes, or until slightly pink inside.  Serves 4 - 5.