Marinated Breaded Lamb Chops With Rosemary And Garlic Recipes

GARLIC ROSEMARY-MARINATED LAMB CHOPS

Steps:

• Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.

LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
• Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.

MARINATED, BREADED LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish.
• Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.
• Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture.
• Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.