Prep 10 mins
Cook 30 mins
Based on a recipe from Bon Appetit’s May 1987 issue in the Too Busy To Cook section, courtesy of Marie Zrallek King, Northridge, California. I confess that I brushed olive oil over the lamb chops before dunking them in the topping, only because the topping looked so scrumptious! DH likes these a lot, BTW!.
- 2 eggs, hard-cooked and finely chopped
- 1⁄2 cup dried breadcrumbs
- 2 tablespoons butter, melted (1/4 stick)
- 1 tablespoon fresh parsley, chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- 4 lamb loin chops, fat trimmed (about 1 1/2 inches thick)
- Preheat oven to 400°F In medium bowl, combine first 6 ingredients. Coat each chop by pressing mixture onto top and bottom. Wrap each chop in foil. Bake 20 to 25 minutes for medium-rare.
- Preheat broiler. Open foil; sprinkle paprika over chops. Broil until browned, about 2 to 3 minutes.
O'kay did no make this exactly to recipe but it was great and all the basics are there. I had 9 lamb loin chops for 3 of us and scaled the recipe up for 4 but only used 3 egg and did have to use dry parsley (2 teaspoons) and this is where I diverted - I coated 1 side of the chops and then placed in a lightly oiled baking dish (they were well packed in the dish - tight fit), the rest of the mix I pressed over the top of the chops, covered with alfoil and baked at 175C fan forced for 50 minutes, removed the foil and put under the baked for a further 10 or so minutes to brown the crumb mix) and the result was very moist succulent chops with just a touch of pink (how I like them - and oh the chops where about 2cm [3/4"] thick). On the side served Parsleyed Baby Carrots and Mashed Potatoes Twice-Baked. Thank you mersaydees for a great recipe, made for Ausie/Kiwi Swap #41 June 2010.