PARMESAN AND HERB CRUSTED LAMB CHOPS
Parmesan and Herb-Crusted Lamb Chops are easy to prepare and perfect for a spring special occasion for two.
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 20m
Number Of Ingredients 11
Steps:
- Combine flour, 1 teaspoon salt and 1 teaspoon black pepper on a plate.
- Place eggs in a bowl and beat to blend.
- Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl.
- Dust lamb chops with seasoned flour, shaking off excess. Dip in eggs, then thoroughly coat with cheese, breadcrumb and herb mixture.
- Heat olive oil over medium-high heat in a large skillet. Place 3 to 4 chops in the pan, reduce heat to medium and cook until nicely browned, about 2 minutes per side.
- Transfer to a rack set over a baking sheet and hold warm in the oven if necessary. Repeat with remaining chops.
Nutrition Facts : ServingSize 1, Calories 1468 kcal, Carbohydrate 26 g, Protein 56 g, Fat 125 g, SaturatedFat 48 g, Cholesterol 397 mg, Sodium 706 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 70 g
BRAISED LAMB CHOPS EN CAZUELA WITH POTATO-ARTICHOKE GRATIN AND RED WINE REDUCTION
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides. Remove to a plate. Add onions, carrots, and celery to the pan and cook until the vegetables are golden brown. Add red wine and port and cook until almost reduced.
- Add the chops back to the pot, add the stock, bay leaf, thyme, and bring the stock to a boil. Cover the pot, place the pot in the oven, and cook for about 2 hours or until fork tender.
- Remove the lamb to a plate, strain into a clean small pot, and cook until reduced to a sauce consistency. Swirl in butter and season with salt and pepper, to taste.
- Place a square of Potato-Artichoke Gratin on a large plate, top with a lamb chop and ladle some of the sauce over and around. Garnish with a sprig of fresh thyme and chopped parsley.
- Place the artichokes, onion, lemon, wine and water to cover in a medium saucepan, cover with a clean dish cloth and simmer over medium-high heat until the artichokes are tender, about 20 to 30 minutes.
- Drain the artichokes and when cool enough to handle, cut off the top half, trim leaves, remove choke, and remove heart. Slice heart into thin slices.
- Preheat oven to 375 degrees F.
- Butter a 8 x 8-inch baking dish and place a layer of potatoes on the bottom, place 1/4 of the artichoke hearts over the potatoes, season with salt and pepper, drizzle with 1/4 cup of the cream and some of the thyme. Repeat to make 5 layers ending with a layer of potatoes. Combine the cheese and bread crumbs and sprinkle over the top.
- Place on a baking sheet and bake for 35 to 40 minutes or until the potatoes are cooked through and the top is golden brown and bubbly. Let rest 10 minutes before cutting.
LAMB CHOPS AU GRATIN
Make and share this Lamb Chops au Gratin recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 25m
Yield 8 Choppers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Broil or grill the chops for 5-10 minutes on each side, depending on the thickness.
- Remove and keep warm.
- Melt the butter in a non-stick pan, add the onions and cook until soft.
- Add the beer and herbs and boil for 1 minute, stir in the cream and heat through.
- Remove from the heat, add the cheese and chives and stir until melted.
- Pour over the chops and serve immediately.
Nutrition Facts : Calories 766.6, Fat 66.5, SaturatedFat 32.3, Cholesterol 193.7, Sodium 224.8, Carbohydrate 4.1, Fiber 0.4, Sugar 1.3, Protein 35.4
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