Lamb Chops With Parsley Breadcrumbs Crust Food

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ROASTED LAMB CHOPS



Roasted Lamb Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

Two 1-pound racks lamb, frenched
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
1/3 cup plus 1 tablespoon olive oil, plus more for searing
1 tablespoon chopped fresh rosemary
6 cloves garlic, 4 peeled and smashed, 2 finely chopped
Juice of 1 lemon
3 tablespoons Dijon mustard
2 tablespoons honey
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh chives

Steps:

  • Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
  • Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
  • Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
  • Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
  • Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
  • Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.

GARLIC AND HERB CRUSTED LAMB CHOPS



Garlic and Herb Crusted Lamb Chops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 7

6 to 8 large cloves garlic, quartered
2 cups panko bread crumbs (Japanese)
3 to 4 sprigs fresh rosemary, stripped from the stems
1/4 to 1/2 cup olive oil
Salt and freshly ground black pepper
6 to 8 loin lamb chops
1/4 cup grapeseed oil

Steps:

  • Preheat oven to 325 degrees F.
  • Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY



Garlic Herb Crusted Roast Rack Of Lamb Recipe by Tasty image

Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

2 ½ lb rack of lamb, frenched
salt, to taste
pepper, to taste
5 tablespoons olive oil, divided
8 cloves garlic, peeled and smashed
¾ cup breadcrumb
¼ cup fresh flat-leaf parsley
1 ½ tablespoons fresh rosemary
½ cup grated parmesan cheese
1 ½ tablespoons whole grain dijon mustard

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!

Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram

LAMB CHOPS FRIED IN PARMESAN BATTER



Lamb Chops Fried in Parmesan Batter image

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

12 single-rib lamb chops, partly boned and flattened as described below*
1/2 cup freshly grated Parmesan, spread on a plate
2 eggs, beaten lightly in a deep dish
1 cup fine dry unflavored bread crumbs, spread on a plate
Vegetable oil
Salt and freshly ground black pepper

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.

PARMESAN HERB LAMB CHOPS



Parmesan Herb Lamb Chops image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1/2 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
8 rib lamb chops (1 1/2 pounds), chine bone removed
1/2 teaspoon salt
Pinch freshly ground black pepper
2 large eggs, beaten
3 tablespoons olive oil
4 sprigs fresh mint, for garnish

Steps:

  • Preheat oven to 450 degrees. In a medium dish, combine parsley and mint, and set aside. In another medium dish, combine breadcrumbs and cheese.
  • Sprinkle lamb chops with salt and pepper, and press mint and parsley onto the chops, covering both sides. Dip the chops into the beaten-egg mixture and then into the breadcrumb 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 well browned, about 2 minutes on each side. Carefully turn chops, and brown the edges, about 30 seconds. Transfer skillet to the oven, and finish cooking chops until medium rare, about 2 minutes. Serve immediately.

PARMESAN LAMB CHOPS



Parmesan Lamb Chops image

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

1 small rack of lamb, Frenched by a butcher, about 11/2 pounds, or 8 3-ounce rib chops
Salt and pepper
1/2 cup bread crumbs, preferably homemade
1/2 ounce grated Parmesan (about 1/2 cup)
1/2 teaspoon powdered fennel seed (use an electric spice mill or mortar and pestle)
1 teaspoon finely chopped rosemary
1/2 cup flour seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch cayenne
2 small eggs, lightly beaten
Olive oil for frying (or substitute clarified butter or vegetable oil)
Parsley sprigs for serving
Lemon wedges for serving

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 PARSLEY-BREADCRUMBS CRUST



Lamb Chops with Parsley-Breadcrumbs Crust image

Categories     Lamb     Bake     Roast     Bon Appétit

Yield Serves 2

Number Of Ingredients 8

1/3 cup fresh sourdough breadcrumbs
1/2 cup finely minced parsley
2 large garlic cloves, minced
1 large shallot, minced
3 tablespoons butter, melted
1 teaspoon dry mustard
Pinch of cayenne pepper
4 1 1/4-inch-thick lamb rib chops (about 4 ounces each)

Steps:

  • Preheat oven to 500°F. Place breadcrumbs on small baking sheet. Bake until dry but not brown, about 4 minutes. Remove from oven. Maintain oven temperature.
  • Place rack on baking sheet. Combine toasted breadcrumbs, parsley, garlic and shallot in pie dish. Mix melted butter, mustard and cayenne pepper in shallow dish. Season lamb with salt and pepper. Dip both sides of lamb chops into butter mixture, then into parsley mixture, coating evenly.
  • Place lamb chops on rack in pan. Roast until coating is golden brown and lamb is cooked to desired doneness, about 14 minutes for medium-rare. On each of 2 plates, arrange 2 lamb chops with ribs crossed and serve.

LAMB CHOPS MY WAY (PARMESAN HERB CRUSTED)



Lamb Chops My Way (Parmesan Herb Crusted) image

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

1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped of fresh mint
1/2 cup fresh breadcrumb
1/2 cup freshly grated parmesan cheese
8 lamb rib chops (cut from a rack of lamb, cutting between the rack bones)
1/2 teaspoon salt
1 pinch fresh ground black pepper
2 large eggs, beaten
3 tablespoons olive oil
4 sprigs mint (to garnish)

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

ROSEMARY LAMB CHOPS WITH BREADCRUMBS



Rosemary Lamb Chops with Breadcrumbs image

Categories     Lamb     Broil     Fall     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 8

1/2 cup olive oil
2 tablespoons fresh lemon juice
3 large garlic cloves, chopped
1 tablespoon Dijon mustard
2 teaspoons minced fresh rosemary
1 1 1/2- to 1 3/4-pound 8-rib rack of lamb, trimmed, cut into 4 double chops
1 1/2 cups fresh breadcrumbs made from sourdough bread
2 tablespoons (1/4 stick) butter, melted

Steps:

  • Whisk oil, 1 tablespoon lemon juice, garlic, mustard, and rosemary in glass baking dish to blend. Sprinkle lamb with salt and pepper. Add to marinade and turn to coat. Cover and refrigerate at least 4 hours and up to 1 day.
  • Preheat broiler. Remove lamb chops from marinade and transfer to rimmed baking sheet. Broil lamb chops 2 minutes per side. Mix 1 tablespoon lemon juice, breadcrumbs, and butter in medium bowl to blend. Press breadcrumb mixture atop each chop, dividing equally. Broil chops without turning until breadcrumbs are golden brown and lamb is cooked to desired doneness, about 4 minutes for medium-rare. Serve immediately.

LAMB CHOPS WITH GARLIC-PARSLEY CRUST AND SAUTEED SPINACH



Lamb Chops with Garlic-Parsley Crust and Sauteed Spinach image

This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 8

1 tablespoon plain dried breadcrumbs
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
1 teaspoon finely grated lemon zest, plus lemon wedge for serving
2 teaspoons olive oil
Coarse salt and ground pepper
2 loin lamb chops (3 to 5 ounces each)
1 bunch (8 ounces) flat-leaf spinach, stems trimmed

Steps:

  • In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
  • In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
  • Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.

Nutrition Facts : Calories 582 g, Fat 46 g, Fiber 5 g, Protein 30 g

BROILED LAMB CHOPS WITH DIJON PARMESAN CRUST



Broiled Lamb Chops With Dijon Parmesan Crust image

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

4 -6 lamb chops
3 tablespoons parmesan cheese
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons olive oil
1 1/2 tablespoons finely chopped parsley
1 1/2 tablespoons fresh breadcrumbs
salt, as needed
pepper, as needed

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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From benazirskitchen.co.uk


ITALIAN PARMESAN CRUSTED LAMB CHOPS - CIAO CHOW BAMBINA
Turn the chops in the bread crumbs, coating both sides. Heat about 1/4-inch of oil in a skillet over medium heat. When the oil is hot – place chops in the pan. Fry on both sides until a golden crust is formed. Remove from pan, season with salt and pepper. Serve hot. Keywords: lamb chops, chops, Italian cooking, Parmesan, dinner, holiday ...
From ciaochowbambina.com


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