Breaded Lamb Chops

"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"
 
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Ready In:
5hrs 30mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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