Broiled Lamb Chops With Dijon Parmesan Crust Recipes
LAMB CHOPS WITH MUSTARD-HERB CRUST
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
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
PARMESAN LAMB CHOPS
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye. Most butchers sell lamb racks that are already prepared this way.) How many chops make a portion? Two make a moderate serving, but you may need three or four for heartier appetites. A wonderful way to prepare rib chops is to coat them in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. Served with lemon wedges and a pile of garlicky greens like broccoli rabe or spinach, they make a lovely treat.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
- In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
- Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
- In a wide skillet, pour the olive oil to a depth of 1/2 inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.
LAMB CHOPS WITH DIJON MUSTARD
Make and share this Lamb Chops With Dijon Mustard recipe from Food.com.
Provided by Laureen in B.C.
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
- Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
- Brush chops with dijon mustard.
- Press each chop into breadcrumbs to coat.
- Bake a 350 for 20 -30 minutes.
BROILED LAMB CHOPS WITH DIJON PARMESAN CRUST
Make and share this Broiled Lamb Chops With Dijon Parmesan Crust recipe from Food.com.
Provided by chefcoatmafia
Categories Lamb/Sheep
Time 25m
Yield 4-6 Chops, 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Oil lamb chops season with salt and pepper to taste.
- 2. Broil lamb chops till rare.
- 3.Combine Parmesan cheese, Dijon mustard, Parsley, and Breadcrumbs in a mixing bowl.
- 4. cover lamb chops with a thin layer of the crust mix put back into oven to finish to desired temperature finish with broiler to brown crust.
Nutrition Facts : Calories 369, Fat 31.8, SaturatedFat 12.6, Cholesterol 73.6, Sodium 191.7, Carbohydrate 2.4, Fiber 0.3, Sugar 0.3, Protein 17.5
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