PARMESAN LAMB CHOPS
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye. Most butchers sell lamb racks that are already prepared this way.) How many chops make a portion? Two make a moderate serving, but you may need three or four for heartier appetites. A wonderful way to prepare rib chops is to coat them in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. Served with lemon wedges and a pile of garlicky greens like broccoli rabe or spinach, they make a lovely treat.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
- In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
- Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
- In a wide skillet, pour the olive oil to a depth of 1/2 inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.
LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
- In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
BREADED LAMB CHOPS
This is a combination of features from a number of recipes I've tried over the years, plus a few touches of my own. The choice of American lamb chops over New Zealand or Australian chops is due only to their larger size, not better quality. If you choose to use chops from Down Under, you may want to serve 3 chops per person instead of just 2, or 12 chops total. Prep time includes browning, cooling, and marinating time
Provided by Toby Jermain
Categories Lamb/Sheep
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum amount of time to steep.
- Season lamb chops to taste with granulated garlic and onion, salt, pepper, and cayenne to taste, and rub all over with Worcestershire sauce.
- Allow to marinate, refrigerated, for at least 4 hours or overnight.
- Prepare breading, cover, and set aside at room temperature.
- About 1 hour before serving, sear chops on all sides in a little olive oil over high heat until browned on all sides, about 1 minute per side.
- Allow chops to cool enough to handle.
- Brush all over with Dijon mustard,, and press a generous layer of the breadcrumb mixture all over the chops.
- Set the chops upright on the bone end in a lightly oiled ovenproof casserole, and refrigerate until 30 minutes before serving.
- Place in a preheated 450degF, reduce heat to 400degF, and bake until breadcrumb mixture is nicely browned.
- Drizzle chops lightly with Mint Sauce if desired, and serve remainder of sauce on the side.
- Serve with oven fried rosemary potatoes and asparagus or spinach braised with garlic, onions, and toasted pinenuts.
- Mint Sauce: Place all ingredients in a small glass bowl, except the 2 Tbsp of reserved mint leaves.
- Mash mint against the side of the bowl with a fork or spoon to bruise and crush.
- Allow to set at room temperature, stirring occasionally, while meat marinates.
- Strain shortly before serving, pressing on solids to extract as much liquid as possible.
- Season to taste with salt and pepper if desired.
- Chop reserved leaves, and stir into liquid just before serving.
- Serve at room temperature.
- Breading: To prepare breading, grate bread fairly coarsely, or pulse a few times in a processor; pull out larger pieces, and chop or process them some more.
- You don't want the crumbs powdered.
- Toss together everything except olive oil, and season generously to taste with salt and pepper.
- Drizzle with olive oil, and toss and toss, and drizzle and drizzle until nicely moistened.
- Cover, and set aside.
Nutrition Facts : Calories 979.7, Fat 54.9, SaturatedFat 23.3, Cholesterol 140.6, Sodium 719.6, Carbohydrate 71.2, Fiber 4.1, Sugar 14.9, Protein 42.6
BREADED LAMB CHOPS
Brush these Breaded Lamb Chops with Dijon mustard for the pre-breadcrumb zip that you'll love. These Breaded Lamb Chops feature panko breadcrumbs and herbs. Broil them to a golden brown finish.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Mix butter and mustard in shallow dish until blended. Combine bread crumbs and herbs in separate shallow dish.
- Spray rack of broiler pan with cooking spray. Dip chops, 1 at a time, in butter mixture, then in crumb mixture, turning to evenly coat both sides of each chop with each ingredient. Place on prepared broiler pan.
- Broil, 4 inches from heat, 5 to 6 min. on each side or until done (160°F).
Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 80 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.5588 g, Sugar 0 g, Protein 17 g
BAKED LAMB CHOPS
These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.
Provided by Leslie W Dobson
Categories Meat and Poultry Recipes Lamb Chops
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
Nutrition Facts : Calories 738.4 calories, Carbohydrate 26.7 g, Cholesterol 269.7 mg, Fat 45.2 g, Fiber 1.6 g, Protein 52.4 g, SaturatedFat 18.6 g, Sodium 462.3 mg, Sugar 2.7 g
PAN-FRIED LAMB CHOPS WITH ROSEMARY AND GARLIC
These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.
Categories Garlic Lamb Sauté Low Carb Quick & Easy Rosemary Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
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