Best Herbed Lamb Chops With Crispy Potatoes Recipes

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

Ingredients

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

SPICED LAMB CHOPS WITH HERBED MASHED POTATOES

Spiced Lamb Chops with Herbed Mashed Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 bone-in lamb shoulder chops (6 to 8 ounces each)
Kosher salt and freshly ground pepper
1 tablespoon ras el hanout
1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter, at room temperature
Finely grated zest of 1 lemon
3 scallions, thinly sliced
2 tablespoons finely chopped fresh dill, plus 2 tablespoons roughly chopped
2 tablespoons chopped fresh cilantro, plus whole leaves for topping
2/3 cup low-fat milk
2 tablespoons vegetable oil
Harissa, for serving

Steps:

Season the lamb all over with salt and pepper, then rub with the ras el hanout. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until very tender, 12 to 15 minutes. Drain well.
Combine the butter, lemon zest, all but 2 tablespoons scallions, the finely chopped dill and the chopped cilantro in a small bowl; stir to combine. Add to the drained potatoes and mash with a potato masher or large fork. Slowly add the milk, stirring to combine. Season with salt and pepper and cover to keep warm.
Preheat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the lamb chops and cook until well browned, about 4 minutes per side for medium rare to medium.
Divide the lamb chops and potatoes among plates. Top with the remaining scallions, roughly chopped dill and cilantro leaves. Serve with harissa.

Nutrition Facts : Calories 620, Fat 40 grams, SaturatedFat 17 grams, Cholesterol 137 milligrams, Sodium 862 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams