Parmesan-and-Herb-Crusted Lamb Chops

Ingredients: 

• 2 tbsp. chopped fresh rosemary
• 1 1/2 tbsp. chopped fresh flat-leaf parsley + whole leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup dried whole wheat bread crumbs
• 1/4 cup fat-free egg substitute
• 1 (8-rib) trimmed and frenched rack of lamb
• 1/2 tsp. salt
• 1/4 tsp.  freshly ground black pepper
• 2 tsp. extra-virgin olive oil

Makes 8 Servings (1 chop per serving)

1.  Preheat oven to 450 F. Spray large heavy rimmed baking sheet with nonstick spray. 
2. Mix together rosemary, chopped parsley, Parmesan and bread crumbs on sheet of wax paper. Pour egg substitute into small bowl.
3. With sharp knife, cut lamb between bones into 8 chops; sprinkle with salt and pepper. 
4. Dip meaty end of chops into egg substitute, then coat with Parmesan mixture, pressing firmly so it adheres. 
5. Heat oil in a large heavy skillet over medium-high heat until very hot, swirling pan to spread oil. Add 4 chops to skillet; cook until crusty and golden brown on bottom, 1 1/2 -2 minutes. With tongs, grip bone of each chop and turn. Cook on second side until crusty and golden brown, about 1 1/2 minutes, browning any unseared edges of meat. Transfer chops to prepared baking sheets. Repeat with remaining 4 chops. 
6. Transfer chops to oven and roast until instant-read thermometer inserted into side of chop registers 145 F, about 4 minutes. Transfer chops to platter. Sprinkle with parsley leaves. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Lamb is a wonderful meat to enjoy when it's cooked right. The combination of Parmesan cheese, whole wheat bread crumbs and herbs is so delicious on lamb chops. I highly recommend adding a touch of Dijon mustard and minced garlic in the egg substitute to give the lamb chops extra kick of zing and flavor. If you don't want to cook these lamb chops in the oven, you can cook these chops on the grill and they will taste just as delicious.