Parmesan Crusted Lamb Cutlets Recipes

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:

• Heat oven to 450ºF.
• Brush chops with vinaigrette dressing; place on parchment-covered baking sheet.
• Bake 10 min. or until done (160ºF). Remove chops from oven.
• Heat broiler. Meanwhile, mix Parmesan and MIRACLE WHIP until blended.
• Spread Parmesan mixture onto chops. Broil, 6 inches from heat, 2 min. or until topping is golden brown.
• Toss arugula with vegetables and feta. Serve with chops and couscous.

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:

• 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:

• Preheat oven to 500°F. Place breadcrumbs on small baking sheet. Bake until dry but not brown, about 4 minutes. Remove from oven. Maintain oven temperature.
• Place rack on baking sheet. Combine toasted breadcrumbs, parsley, garlic and shallot in pie dish. Mix melted butter, mustard and cayenne pepper in shallow dish. Season lamb with salt and pepper. Dip both sides of lamb chops into butter mixture, then into parsley mixture, coating evenly.
• Place lamb chops on rack in pan. Roast until coating is golden brown and lamb is cooked to desired doneness, about 14 minutes for medium-rare. On each of 2 plates, arrange 2 lamb chops with ribs crossed and serve.

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!

Steps:

• Place lamb cutlets on a tray lined with baking paper. Lightly brush with olive oil.
• Combine breadcrumbs, lemon rind, rosemary, pinenuts, and cheese.
• Press breadcrumb mixture ontoo lamb, and bake at 180C for 10 minutes or until topping is crisp.