Parmesan-Herb Lamb Chops With Mint Aioli

By Sunset
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2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, peeled and minced or pressed

1/4 teaspoon coarse-ground pepper

3/4 cup panko (see notes) or other fine dried bread crumbs

1 1/2 tablespoons grated parmesan cheese

2 tablespoons chopped fresh mint leaves

8 lamb rib chops (each about 3/4 in. thick, 2 lb. total)

2 tablespoons melted butter or margarine

Mint aioli


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