Breaded Lamb Chops

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement