Parmesan Crusted Lamb Cutlets Recipes

PARMESAN LAMB CHOPS

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.

PARMESAN-CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
• In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
• Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

PARMESAN AND HERB CRUSTED LAMB CHOPS

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.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Season lamb generously with salt and pepper.
• Heat a cast iron over medium high heat.
• To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
• Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
• Brush the top and sides of the lamb with mustard.
• Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
• Allow to rest before slicing.
• Enjoy!

PARMESAN-CRUSTED LAMB CHOPS

Steps:

• Heat oven to 450ºF.
• Brush chops with vinaigrette dressing; place on parchment-covered baking sheet.
• Bake 10 min. or until done (160ºF). Remove chops from oven.
• Heat broiler. Meanwhile, mix Parmesan and MIRACLE WHIP until blended.
• Spread Parmesan mixture onto chops. Broil, 6 inches from heat, 2 min. or until topping is golden brown.
• Toss arugula with vegetables and feta. Serve with chops and couscous.

PARMESAN CRUSTED LAMB CUTLETS

Steps:

• Place lamb cutlets on a tray lined with baking paper. Lightly brush with olive oil.
• Combine breadcrumbs, lemon rind, rosemary, pinenuts, and cheese.
• Press breadcrumb mixture ontoo lamb, and bake at 180C for 10 minutes or until topping is crisp.

PANKO-CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
• In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
• Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
• Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

LAMB CHOPS MY WAY (PARMESAN HERB CRUSTED)

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!