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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdu Jaz
[email protected]I've never made lamb chops before, but this recipe made it easy. They turned out great!
Hahaha Hahaha
[email protected]These lamb chops were delicious! I will definitely be making them again.
neil wallop
[email protected]The breading on these lamb chops was a bit too thick for my taste, but the lamb itself was cooked perfectly.
Zain Ul Abdien
[email protected]I would definitely recommend this recipe to anyone who loves lamb.
Rimass mohamed
[email protected]This recipe is a keeper! The lamb chops were cooked to perfection and the breading was crispy and flavorful.
BINU
[email protected]I'm not a big fan of lamb, but these chops were surprisingly good.
edits ps4
[email protected]These lamb chops were a bit overcooked for my taste, but the breading was delicious.
mahamudul islam
[email protected]I love this recipe! The lamb chops are always so tender and juicy.
Asomani Emmanunel
[email protected]These lamb chops were so easy to make and they turned out amazing! The breading was crispy and the lamb was cooked perfectly.
Julian Naranjo
[email protected]I've made this recipe several times and it always turns out great. The lamb chops are always juicy and tender, and the breading is crispy and flavorful.
Basant Dhami
[email protected]These lamb chops were a hit! The breading was crispy and flavorful, and the lamb was cooked perfectly. I will definitely be making these again.