Best Breaded Lamb Chops Recipes

MARINATED, BREADED LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish.
• Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.
• Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture.
• Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.

BREADED LAMB CHOPS

Steps:

• Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum amount of time to steep.
• Season lamb chops to taste with granulated garlic and onion, salt, pepper, and cayenne to taste, and rub all over with Worcestershire sauce.
• Allow to marinate, refrigerated, for at least 4 hours or overnight.
• Prepare breading, cover, and set aside at room temperature.
• About 1 hour before serving, sear chops on all sides in a little olive oil over high heat until browned on all sides, about 1 minute per side.
• Allow chops to cool enough to handle.
• Brush all over with Dijon mustard,, and press a generous layer of the breadcrumb mixture all over the chops.
• Set the chops upright on the bone end in a lightly oiled ovenproof casserole, and refrigerate until 30 minutes before serving.
• Place in a preheated 450degF, reduce heat to 400degF, and bake until breadcrumb mixture is nicely browned.
• Drizzle chops lightly with Mint Sauce if desired, and serve remainder of sauce on the side.
• Serve with oven fried rosemary potatoes and asparagus or spinach braised with garlic, onions, and toasted pinenuts.
• Mint Sauce: Place all ingredients in a small glass bowl, except the 2 Tbsp of reserved mint leaves.
• Mash mint against the side of the bowl with a fork or spoon to bruise and crush.
• Allow to set at room temperature, stirring occasionally, while meat marinates.
• Strain shortly before serving, pressing on solids to extract as much liquid as possible.
• Season to taste with salt and pepper if desired.
• Chop reserved leaves, and stir into liquid just before serving.
• Serve at room temperature.
• Breading: To prepare breading, grate bread fairly coarsely, or pulse a few times in a processor; pull out larger pieces, and chop or process them some more.
• You don't want the crumbs powdered.
• Toss together everything except olive oil, and season generously to taste with salt and pepper.
• Drizzle with olive oil, and toss and toss, and drizzle and drizzle until nicely moistened.
• Cover, and set aside.

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).

BREADED LAMB CHOPS

Steps:

• Heat broiler.
• Mix butter and mustard in shallow dish until blended. Combine bread crumbs and herbs in separate shallow dish.
• Spray rack of broiler pan with cooking spray. Dip chops, 1 at a time, in butter mixture, then in crumb mixture, turning to evenly coat both sides of each chop with each ingredient. Place on prepared broiler pan.
• Broil, 4 inches from heat, 5 to 6 min. on each side or until done (160°F).

PARMESAN-BREADED LAMB CHOPS

Steps:

• Season the flour with the sesame seeds, salt and pepper.
• Dip the lamb into the seasoned flour, coating it evenly all over.
• Mix together the Parmesan cheese and the bread crumbs and season with salt and pepper.
• Preheat the oven to 400 degrees F.
• Dip the the lamb first in the beaten egg and then in the Parmesan crumb mixture and coat all over, pressing the crumbs into the lamb.
• Roast the lamb for about 20 minutes (or until done to your taste).
• Cut the lamb into 4 pairs of cutlets and serve with the lemon wedges.
• Garnish with the parsley and shavings of Parmesan.