5 hrs 30 mins
Toby Jermain's Note:
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
My Private Note
Units: US | Metric
- 8 american lamb chops, about 1 to 1 1/4 inch thick,excess fat trimmed,rinsed and patted dry
- garlic granules
- onion powder
- salt & freshly ground black pepper
- 1 pinch cayenne pepper
- Worcestershire sauce
- extra virgin olive oil
- Dijon mustard
- 1 cup balsamic vinegar
- 1/2 cup red wine vinegar
- 2 bunches mint, picked over,washed,spun dry,and finely chopped,2 tbsp leaves reserved and chopped just before servin
- salt & freshly ground black pepper (optional)
- 1Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum amount of time to steep.
- 2Season lamb chops to taste with granulated garlic and onion, salt, pepper, and cayenne to taste, and rub all over with Worcestershire sauce.
- 3Allow to marinate, refrigerated, for at least 4 hours or overnight.
- 4Prepare breading, cover, and set aside at room temperature.
- 5About 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.
- 6Allow chops to cool enough to handle.
- 7Brush all over with Dijon mustard,, and press a generous layer of the breadcrumb mixture all over the chops.
- 8Set the chops upright on the bone end in a lightly oiled ovenproof casserole, and refrigerate until 30 minutes before serving.
- 9Place in a preheated 450degF, reduce heat to 400degF, and bake until breadcrumb mixture is nicely browned.
- 10Drizzle chops lightly with Mint Sauce if desired, and serve remainder of sauce on the side.
- 11Serve with oven fried rosemary potatoes and asparagus or spinach braised with garlic, onions, and toasted pinenuts.
- 12Mint Sauce: Place all ingredients in a small glass bowl, except the 2 Tbsp of reserved mint leaves.
- 13Mash mint against the side of the bowl with a fork or spoon to bruise and crush.
- 14Allow to set at room temperature, stirring occasionally, while meat marinates.
- 15Strain shortly before serving, pressing on solids to extract as much liquid as possible.
- 16Season to taste with salt and pepper if desired.
- 17Chop reserved leaves, and stir into liquid just before serving.
- 18Serve at room temperature.
- 19Breading: 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.
- 20You don't want the crumbs powdered.
- 21Toss together everything except olive oil, and season generously to taste with salt and pepper.
- 22Drizzle with olive oil, and toss and toss, and drizzle and drizzle until nicely moistened.
- 23Cover, and set aside.
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Nutritional Facts for Breaded Lamb Chops
Serving Size: 1 (381 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 979.7
- Calories from Fat 494
- Total Fat 54.9 g
- Saturated Fat 23.3 g
- Cholesterol 140.6 mg
- Sodium 719.5 mg
- Total Carbohydrate 71.2 g
- Dietary Fiber 4.0 g
- Sugars 14.8 g
- Protein 42.6 g
The following items or measurements are not included: