This dish was almost as fun to make as it was to eat.
I did a rosemary, garlic salt, and fresh ground pepper rub on the chops and then seared them on a grill quickly. I brushed on a coat of dijon mustard that was flavored with a cajun seasoning. I dipped the chops in bread crumbs and baked until finished.
You can't really see too much spinach but it was served on a lightly sauted bed on spinach and tomatoes.
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I just had to tell you that this is so good! I didn't have lamb, but used pork loin instead and I love it! Hope you dont mind but I'd love to direct Foodista readers to your site, just add this little widget here. And you're all set to go :)Happy Easter!
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