Horseradish Crusted Lambchops

4-6 lambchops
3 T dried bread crumbs
2 T butter
salt & ground black pepper
1 ½ T minced shallot
2 T minced or pressed garlic
1/4 cup well-drained prepared horseradish
1 T parsley
1 T thyme
6 oz coarsely-crushed potato chips
1 ½ tsp mayonnaise
1 ½ tsp Dijon mustard
1/2 tsp unflavored powdered gelatin

1. Adjust oven rack to middle position and heat oven to 400 degrees.

2. Toss bread crumbs with 1 T butter, salt & pepper in a non-stick skillet. Cook over medium heat, stirring frequently, until golden brown. Cool on rimmed baking sheet then toss with shallot, garlic, 2 tablespoons horseradish, parsley, thyme and crushed potato chips.

3. Pat chops dry with paper towels and season with salt & pepper. Heat one T butter in non-stick skillet over medium-high heat until just smoking. Sear chops until well browned on both sides. Transfer to wire rack and let rest 10 minutes.

4. Combine remaining 2 tablespoons of horseradish, mayonnaise and mustard in a small bowl. Just before coating chops with paste, add gelatin and combine. Spread horseradish paste over top and sides of meat, leaving bottom and ends bare. Roll coated sides of chops in bread-crumb mixture, pressing gently so crumbs just cover the paste; pat off any excess.

5. Return chops to wire rack and place on rimmed cookie sheet. Bake in oven for 15-20 minutes and serve with horseradish cream sauce.

Horseradish Cream Sauce

• 1/2 c heavy cream
• 1/2 c horseradish
• 1 tsp salt
• 1/8 tsp black pepper

Whisk until cream just thickens. Gently fold in horseradish, salt and pepper – refrigerate at least 30 minute prior to serving.

These would be great with garlic mashed potatoes and steamed asparagus, fresh from the garden.