| Level: | Intermediate |
| Total: | 4 hr 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 4 cloves garlic, smashed and roughly chopped
- Kosher salt and black pepper
- Four 2- to 3-ounce lamb chops
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tablespoon granulated garlic
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil, optional
- Fresh Mint Jelly, for serving, recipe follows
- 2 cups packed fresh mint leaves
- 1 small lemon, zested and juiced (about 2 tablespoons)
- 1 small lemon, zested and juiced (about 2 tablespoons)
- 2 cups sugar
- 3 ounces liquid pectin
- 1 to 2 drops green food coloring, optional
Instructions
- In a shallow dish, add the olive oil, rosemary, garlic and some salt and pepper; stir to combine. Add the lamb chops and toss to coat thoroughly. Marinate, covered, in fridge for at least 1 hour and up to overnight.
- Place the flour in a shallow dish. In a second shallow dish, mix the breadcrumbs and granulated garlic until well incorporated. In a third shallow dish, add the eggs and mustard, and whisk together.
- Set a large skillet over medium heat. Pour in the olive oil from the marinade (or use a fresh 1/2 cup oil) and heat until shimmering.
- Dredge the lamb in the flour to coat, then in the egg mixture and, lastly, in the breadcrumbs.
- Fry the breaded chops until golden, crisp and cooked through, about 4 minutes per side.
- Serve with the fresh mint jelly.
- Place the mint and 2 cups water in a blender, and puree until smooth; transfer to a small saucepan Stir in the lemon zest and juice and the sugar, and bring to a boil over medium-high heat. Boil for 1 minute. Stir in the sugar, bring back to a boil and then add the liquid pectin. Remove from heat and stir in food coloring if using. Let cool, then cover and refrigerate until set, 4 hours.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1173 |
| Total Fat | 59 g |
| Saturated Fat | 13 g |
| Carbohydrates | 150 g |
| Dietary Fiber | 7 g |
| Sugar | 101 g |
| Protein | 18 g |
| Cholesterol | 134 mg |
| Sodium | 826 mg |
Reviews
Mint jelly did not set up. Not happy as it is Easter morning…..I watched the video and follow the instructions precisely.
If you love lamb chops you should try this!! Panko bread crumbs made an incredible layer of texture. I agree totally with CarlIV 4 minutes per side perfect timing! I added a little more pectin and sugar to the mint jelly let it sit overnight and it was flavorful. I think starting with 2 cups of water and the yield for the jelly is 1 cup seems a little odd…
These were fantastic. I always worry about the timing, but four minutes per side gave me golden brown chops at a perfect medium-rare. I will be making these again. And the mint jelly was more of a sauce, but very tasty.