Heat half the oil in a large pan; cook breadcrumbs, garlic and thyme, stirring, 5 minutes or until golden and crisp.
Place breadcrumbs in a large bowl.
Heat remaining oil in same pan; cook chops, in batches, until browned both sides and cooked as desired.
Cover and keep warm.
Add mushrooms to the same pan, cook, stirring, until just soft.
Add combined wine, water, stock, mustard and paste.
Brng to boil; simmer uncovered, about 10 minutes or until reduced by half, stirring occasionally.
Meanwhile cook noodles in large pan of boiling water, uncovered until just tender; drain.
Gently toss noodles with toasted breadcrumbs in bowl.
Divide noodles among four serving plates; top each plate with three chops, spoon sauce over top.
Ingredients:
1 tablespoon olive oil
2 cups dry breadcrumbs
2 cloves garlic, smashed
1 tablespoon chopped fresh thyme
12 lamb chops
1/2 cup thinly sliced button mushrooms
1 cup dry red wine
3/4 cup water
3/4 cup beef stock
1 1/2 tablespoons Dijon mustard
1 tablespoon tomato paste
3/4 lb fresh egg noodles
Steps/Methods:
Heat half the oil in a large pan; cook breadcrumbs, garlic and thyme, stirring, 5 minutes or until golden and crisp.
Place breadcrumbs in a large bowl.
Heat remaining oil in same pan; cook chops, in batches, until browned both sides and cooked as desired.
Cover and keep warm.
Add mushrooms to the same pan, cook, stirring, until just soft.
Add combined wine, water, stock, mustard and paste.
Brng to boil; simmer uncovered, about 10 minutes or until reduced by half, stirring occasionally.
Meanwhile cook noodles in large pan of boiling water, uncovered until just tender; drain.
Gently toss noodles with toasted breadcrumbs in bowl.
Divide noodles among four serving plates; top each plate with three chops, spoon sauce over top.
