1 egg
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons fine unseasoned dried breadcrumbs
3 tablespoons sesame seeds
1/3 cup all-purpose flour
8 rib lamb chops, trimmed of excess fat
2 tablespoons butter
1 tablespoon vegetable oil
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1) Place the roast into a large resealable bag.
2) In a small bowl, stir together the melted butter, vinegar, maple
syrup, cornstarch, and brown sugar. Pour into the bag with the roast. Seal,
and turn to coat. Refrigerate for 2 hours.
3) Preheat the oven to 350˚ F.
4) Place the roast into a roasting pan or large Dutch oven, and
pour the marinade over it. Cover pan with aluminum foil or lid and roast for
1 hour. Uncover and continue roasting until the top is browned and a meat
thermometer registers at least 150˚F. Let pork rest 10 minutes before
carving.
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