'Grilled' Lamb Chops And Tomatoes With A Garlic Crust

Directions

1. Preheat the broiler, placing the rack 4 to 5 inches from the heat source. Spray a small baking sheet with extra virgin olive oil cooking spray.
2. Using 1 Tbsp. of the extra virgin olive oil, brush both sides of each chop with oil and season with salt and pepper. Place the chops on the prepared pan and broil on one side for 5 min.
3. Meanwhile, in a blender or possibly food processor, process the brown bread, herbs, garlic, orange zest, and salt and pepper to the consistency of fine bread crumbs. Transfer to a small bowl, add in the orange juice and remaining 2 Tbsp. extra virgin olive oil, and blend thoroughly.
4. Turn the chops over and spread 1 Tbsp. of the crumb topping over each. Place the tomatoes on the baking sheet with the lamb chops and spoon the remaining topping over the tomato halves. Sprinkle a few drops of extra virgin olive oil over the topping. Set rack at the position farthest from the heat, and broil the chops and tomatoes till the crust is crispy, 7 to 8 min.
5. Serve immediately with new potatoes.
6. This recipe yields 2 servings.
7. Comments: When the Irish say "pop something under the grill," they generally mean to cook it under the broiler. While the meat is cooking, boil a few new potatoes. If you wish to serve two chops per person, double the ingredients for the topping.