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