Breaded Lamb Chops Recipes

Steps:

• Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
• Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
• Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
• Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
• Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
• Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.

Steps:

• Preheat oven to 325 degrees F.
• Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

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:

• 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.

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.

Steps:

• Dip chops in olive oil; coat with cheese. Dip in eggs, then in bread crumbs to coat nicely.
• Heat some butter (or olive oil) in a skillet. Add breaded chops and fry, over medium high heat, uncovered, for about 4 to 5 minutes a side or until just pink in the middle, and browned on outside.
• Remove chops to a plate and serve as is, with lemon wedges or with couscous, or lima bean puree (recipe follows).

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).

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.

Steps:

• Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
• Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
• Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
• Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
• I have allowed for three cutlets per person so make 16 if you want four per person.
• Serve with mash, roasted or boiled potato and vegetable.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Steps:

• With a meat pounder, gently pound the meat to form an even chop, not to flatten to pancake.
• Place each chop in the cheese, shaking off excess.
• Turn each side of the chop in the beaten egg, shaking off the excess.
• Turn each chop in the bread crumbs, shaking off excess.
• Transfer to a platter.
• In a large skillet, heat oil to moderately high heat. Cook chops until golden brown, about 4 minutes per side. Season with salt and pepper to taste. Drain briefly on paper towels.
• Transfer to warmed dinner plates and serve immediately.

Steps:

• Season the flour with the sesame seeds, salt and pepper.
• Dip the lamb into the seasoned flour, coating it evenly all over.
• Mix together the Parmesan cheese and the bread crumbs and season with salt and pepper.
• Preheat the oven to 400 degrees F.
• Dip the the lamb first in the beaten egg and then in the Parmesan crumb mixture and coat all over, pressing the crumbs into the lamb.
• Roast the lamb for about 20 minutes (or until done to your taste).
• Cut the lamb into 4 pairs of cutlets and serve with the lemon wedges.
• Garnish with the parsley and shavings of Parmesan.