Best Parmesan Herb Lamb Chops Recipes

Lamb Chops My Way (Parmesan Herb Crusted) image

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 image

Provided by Martha Stewart

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.