LAMB CHOPS FRIED IN PARMESAN BATTER
This dish comes from the celebrated Italian cook Marcella Hazan. She showed me how to pound lamb chops for her splendid dish, and teased me for not doing it thoroughly enough.
Provided by Mark Bittman
Categories easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
- Pour enough oil in a skillet to come 1/4 inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.
BREADED LAMB RIB CHOPS
Steps:
- Dip chops in olive oil; coat with cheese. Dip in eggs, then in bread crumbs to coat nicely.
- Heat some butter (or olive oil) in a skillet. Add breaded chops and fry, over medium high heat, uncovered, for about 4 to 5 minutes a side or until just pink in the middle, and browned on outside.
- Remove chops to a plate and serve as is, with lemon wedges or with couscous, or lima bean puree (recipe follows).
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
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 MY WAY (PARMESAN HERB CRUSTED)
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
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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