The first cold snap has arrived and of ccourse I’m already thinking of Spring! The earth warming up, the farmers markets getting full again, and lamb being feasted on at every celebration. I can’t fast forward winter but I can treat myself on this chilly autumn night to tender baby lamb chops in anticipation of better days…
I think lamb is one of the most under-appreciated animal protein there is. How can you not fall for its meltingly tender flesh and its rich and slightly funky flavor? It never needs a lot of trimmings since it’s so flavorful and the small cuts make for one of the quickest, most elegant meals you can pull off on a weeknight. This recipe of breaded lamb chops with a cheese and mint crust can be ready in under 30 minutes, no kidding.
A simple breading of bread crumbs mixed with a sheep’s milk Spanish cheese (like Roncal or Manchego…gives a bit of fruitiness) and some fresh mint is all the lamb needs to shine.
And how can you not love the look of these delicate chops, like a t-bone steak meant for a doll?
5-6 minutes of frying in the pan is all they need to develop that crisp, golden, savory crust. They’re now ready for your plate or your guests whom you’re trying to impress (it’ll work).
Serve with lemon wedges and a pile of arugula to cut some of the richness (and give some company to these tiny chops which can look a bit lonely on their own!).
They’re great as a sit down dinner, but also fantastic finger food just begging to be grabbed by the bone and chewed on. Bon appetit!
- 8 baby lamb chops, trimmed, with bone intact
- 11/2 cups/170 g bread crumbs
- 1/4 cup/25 g grated Roncal or Manchego cheese
- 1 tbsp fresh mint, chopped
- Freshly cracked black pepper
- 2 eggs
- 1/4 cup/60 ml extra-virgin olive oil
- Lemon wedges, for serving
- Fresh arugula/rocket, for serving (optional)
- Place the chops between two pieces of plastic wrap/cling film and beat with a meat tenderizer; flatten to 1/8 in/3 mm thick. Combine the bread crumbs, cheese, mint, and a few grindings of pepper in a bowl. Beat the eggs in a separate bowl. Dip the lamb chops into the beaten eggs and then into the bread crumb mixture.
- Heat the oil in a large frying pan over medium heat until it is hot but not smoking. Lay the breaded lamb chops in the hot oil and cook for about 3 minutes on each side, until crispy and golden outside, but still nice and pink inside. Serve with wedges of lemon and a handful of fresh arugula/rocket, if desired.
Now THIS is a meal! Looks so stinking delicious… flavorful and hearty and perfect for chilly winter nights. Love this!
Thanks, Karly! Yes, chilly winter nights were made for a meal like this… 🙂