This recipe also works well with medallions of turkey tenderloin or pork, instead of the lamb chops.
Fresh thyme sprigs (optional)
8 2- to 3-ounce lamb chops, cut ½ inch thick
4 teaspoons mustard seed, crushed
1 tablespoon snipped fresh thyme
1 tablespoon cooking oil
⅓ cup diced red sweet pepper
¼ teaspoon black pepper
Several dashes bottled green hot pepper sauce
12 ounces shelled fresh or frozen baby lima beans (2-¼ cups)
⅓ cup fine dry bread crumbs
¼ cup chicken broth
1 tablespoon butter
¼ teaspoon salt
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