Parmesan Crusted Lamb Chops Food

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PARMESAN AND HERB CRUSTED LAMB CHOPS



Parmesan and Herb Crusted Lamb Chops image

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

1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs
1/2 cup shredded Parmesan cheese
1/2 cup panko
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
2 cloves garlic (minced)
1 small lamb rack (about 1 3/4 pound, frenched, fat trimmed and cut into 8 individual chops)
1/4 cup olive oil (or as needed)

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

PARMESAN-CRUSTED LAMB CHOPS



Parmesan-Crusted Lamb Chops image

Ditch the mint jelly; the Parmesan-Crusted Lamb Chops way is better! A mixture of Parmesan cheese and MIRACLE WHIP broils to a golden-brown finish atop these tender Parmesan-Crusted Lamb Chops.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 lamb loin chops (2 lb.), 1 inch thick
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup MIRACLE WHIP Dressing
4 cups loosely packed arugula
1 red pepper, chopped
1 English cucumber, chopped
1/4 cup KRAFT Natural Feta Cheese Crumbles
2-2/3 cups hot cooked couscous

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.

Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

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.

PARMESAN-CRUSTED RACK OF LAMB



Parmesan-Crusted Rack of Lamb image

Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)

Provided by Sam Sifton

Time 1h45m

Yield 4 servings.

Number Of Ingredients 6

1 rack of lamb, approximately 1¼ pounds, frenched
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup fresh bread crumbs
¼ cup grated Parmesan
1 tablespoon chopped flat-leaf parsley.

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.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram

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

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.

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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