Parmesan And Herb Crusted Lamb Chops Recipes

LAMB CHOPS WITH MUSTARD-HERB CRUST

Lamb Chops with Mustard-Herb Crust image

These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

Steps:

In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g

LAMB CHOPS MY WAY (PARMESAN HERB CRUSTED)

Lamb Chops My Way (Parmesan Herb Crusted) image

This is the way I cook my lamb chops. They are always tender and delicious. I prefer to use rack of lamb, which I then cut into "chops". Served with mint sauce, boiled new potatoes and peas, you couldn't ask for a nicer or tastier dinner.

Provided by MarieRynr

Categories Lamb/Sheep

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped of fresh mint
1/2 cup fresh breadcrumb
1/2 cup freshly grated parmesan cheese
8 lamb rib chops (cut from a rack of lamb, cutting between the rack bones)
1/2 teaspoon salt
1 pinch fresh ground black pepper
2 large eggs, beaten
3 tablespoons olive oil
4 sprigs mint (to garnish)

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!

Nutrition Facts : Calories 237.4, Fat 17, SaturatedFat 4.5, Cholesterol 116.8, Sodium 619.6, Carbohydrate 11.2, Fiber 1.1, Sugar 1.2, Protein 10.1

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