Best Parmesan Lamb Chops Recipes

PARMESAN LAMB CHOPS

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.

LAMB CHOPS MY WAY (PARMESAN HERB CRUSTED)

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!

LAMB CHOPS FRIED IN PARMESAN BATTER

Steps:

• Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
• Pour enough oil in a skillet to come 1/4 inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.

PARMESAN HERB LAMB CHOPS

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.

MARCELLA HAZAN'S LAMB CHOPS FRIED IN PARMESAN BUTTER

Steps:

• 1. Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess. 2. Pour enough oil in a skillet to come ¼ inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.

BROILED LAMB CHOPS WITH DIJON PARMESAN CRUST

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.

PARMESAN LAMB CHOPS RECIPE

Steps:

• Season chops with salt and pepper. In a small bowl, mix bread crumbs, Parmesan, fennel seed and rosemary. Dip each chop into the seasoned flour, then the beaten eggs. Lay chops on a baking sheet and sprinkle both sides liberally with crumb mix. Press remaining mix over chops. In a wide skillet add oil to depth of 1/2 inch and heat over medium high heat until oil looks wavy. Add chops without crowding. They should begin to sizzle. but shouldn't brown quickly. Adjust heat so the chops fry gently, about 2 1/2 minutes, until crisp and golden brown. Turn with tongs and fry about 2 more minutes- interior should be pink and juicy, but not rare. Blot dry. Plate the chops with parsley sprigs and lemon wedges.

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.

LAMB CHOPS PARMESAN

Steps:

• Sprinkle lamb chops with onion salt and pepper. Grill or broil for 7 - 10 minutes. Turn and grill or broil for an additional 5-8 minutes. Combine parmesan cheese, garlic powder, and oregano. Sprinkle over the chops and cook 2 minutes longer or until desired doneness.

PARMESAN-CRUSTED LAMB CHOPS

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.