January 14, 2017
Dinner, Main Dish, Lamb/Mutton,
Appetizers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Non-Dairy more
Add toRecipe Book
Add toShopping List
"Saw this on Farmhouse Rules with Nancy Fuller, she made it with a fresh mint sauce but as the DH and I are not fans of mint sauce I have omitted but looking forward to making the lamb chops very soon. The serving size if for 4 people as a first course. Since making this I have made some adjustments since I made 11 lamb cutlet chops weighing approximately 1 1/2 to 2 ounces each and I had enough crumbs and egg mix from two eggs to double crumb my chops so I have cut the quantity of the eggs to 1, the crumbs to 1/2 cup and the flour to a 1/4 for 4 chops."
In a shallow dish, add the olive oil, rosemary, garlic and some salt and pepper, stir to combine and then add the lamb chops and coat thoroughly and marinate, covered, in the refrigerator for at least 1 hour and up to overnight.
Place the flour in a shallow dish and in a second shallow dish, mix the breadcrumbs and granulated garlic until well incorporated and in the third shallow dish, add the eggs and mustard and whisk together.
Set a large skillet over medium heat and pour in the olive oil frm 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 for medium rare.
It's that time of year again to take advantage of great weather and to smoke your...