Ingredients

• 1/3  cup  fine dry bread crumbs
• 4  teaspoons  mustard seed, crushed
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 8  2- to 3-ounce  lamb chops, cut 1/2 inch thick
• 1/4  cup  chicken broth
• 12  ounces  shelled fresh or frozen baby lima beans (2-1/4 cups)
• 1/3  cup  diced red sweet pepper
• 1  tablespoon  butter
• 1  tablespoon  snipped fresh thyme
•   Several dashes  bottled green hot pepper sauce
• 1  tablespoon  cooking oil
•     Fresh thyme sprigs (optional)

Directions

1. In a small bowl combine bread crumbs, mustard seed, salt, and black pepper. Trim and discard fat from chops. Coat chops with bread-crumb mixture, pressing firmly to coat evenly. Cover. Set aside.

2. In a medium saucepan bring broth to boiling; reduce heat. Add beans and sweet pepper. Cover. Cook mixture over medium-low heat for 8 to 10 minutes or until just tender for fresh lima beans, or according to package directions for frozen lima beans. Remove from heat. Drain. Stir in butter, snipped thyme, and hot pepper sauce. Set aside; keep warm.

3. Meanwhile, in a large skillet heat oil over medium-high heat. Cook chops, uncovered, for 6 to 9 minutes, turning once. Reduce heat to prevent overbrowning, if needed. (An instant-read thermometer inserted into the thickest portion of the chop should register 145 degree F for medium-rare doneness or 155 degree for medium doneness). Drain on paper towels.

4. To serve, spoon cooked beans onto 4 serving plates. Serve 2 chops on each plat alongside beans. Top with thyme sprigs, if desired. Makes 4 main-dish servings.