Deviled Lamb Chops

Excess fat should be trimmed from chops. Then roll and secure with skewers. Pound lightly with a wooden mallet to flatten to about 3/4" thickness.

Spread both sides of each chop with mustard and sprinkle with salt and pepper. Dip each chop in melted butter. Mix bread crumbs with grated cheese and dredge buttered, seasoned chops with mixture.

Broil chops under moderate heat, allowing 4 to 5 minutes for each side. They should be a mellow brown color when done.

If you prefer, the breaded chops can be fried slowly in butter instead of being broiled. A little melted butter should be spooned over each finished chop.