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8 lamb chops
1/2 cup chopped rosemary
1/2 cup chopped thyme
1/2 cup chopped chives
1/2 cup Kikkoman® Panko Bread Crumbs or Whole Wheat Panko
1 cup Kikkoman Garlic & Green Onion Takumi
To make the crust, combine rosemary, thyme, chives, Panko and Takumi in a bowl.
Rinse lamp chops (do not pat dry). Spread the wet crust onto both sides of the lamb chops, including the bone.
Place the lamb chops on a prepared grill. Grill both sides for about 5 minutes. The finished chops should be pink and juicy inside with a dark brown, crusty coating.