Lamb Chops Parmesan Recipes

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Steps:

• Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
• In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
• Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

Steps:

• Preheat oven to 450 degrees. In a medium dish, combine parsley and mint, and set aside. In another medium dish, combine breadcrumbs and cheese.
• Sprinkle lamb chops with salt and pepper, and press mint and parsley onto the chops, covering both sides. Dip the chops into the beaten-egg mixture and then into the breadcrumb mixture, coating them well.
• In a large nonstick skillet with a heat-resistant handle, heat olive oil over medium-high heat. Add chops, and cook until well browned, about 2 minutes on each side. Carefully turn chops, and brown the edges, about 30 seconds. Transfer skillet to the oven, and finish cooking chops until medium rare, about 2 minutes. Serve immediately.

Steps:

• Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
• Pour enough oil in a skillet to come 1/4 inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.

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.

Steps:

• Heat oven to 450*F. In a medium bowl combine the fresh herbs and set aside. In another bowl combine the bread crumbs and cheese and set aside. Place the beaten eggs in a third bowl.
• Season the chops on each side with the salt and pepper. Press the fresh herbs into each side of the chops, covering completely. Dip chops into the beaten egg and then into the bread crumb mixture, coating them well.
• In a large nonstick skillet with a heat resistant handle, heat olive oil over medium high heat. Add chops and cook until lightly browned, about 2 minutes on each side. Carefully turn the chops and brown the edges, about 30 seconds. Transfer the skillet to the oven and finish cooking the chops until medium rare, about 2 minutes.
• Serve immediately to 4 very lucky people!