Lamb Chops

June 20, 2011

I only recently tried lamb, it was a lamb Wellington at Goldbrick House and it was amazing.

And then I had lamb chops at Souk and so I decided to try to cook some myself. The Boy’s sister was staying with us this week and it’s her favourite. Perfect timing.

So the Boy and I took a walk to our local butchers; Rare on North Street. They were closing up, we didn’t know what to do! But then someone popped their head out and asked what we were after, then sorted it for us.

Service! This is the kind of place you want down the road. The meat is pretty special too.

I actually wanted cutlets as I find chops a little fatty and being a squeamish ex-vegetarian I am not the best at getting the maximum meat off them, but nevermind.

So for 4 people you need;
1/2 lamb chops per person depending on size
150g (roughly) breadcrumbs
25-30g (roughly) grated parmesan
2-3 sprigs of rosemary, chopped
30-40g buckwheat flour
sea salt and pepper
2 eggs, whipped together
served with sweet potato chips and green beans and peas with mint and lemon juice

1. Get your sweet potatoes going, chop 3 medium-sized sweet potatoes into wedges, drizzle in olive oil, crack lots of sea salt and black pepper and pop in the oven at 200c for about 30-45 minutes depending on your oven

2. Mix your breadcrumbs, parmesan and rosemary together, get three shallow bowls, with the flour in one, eggs in the other and the bread crumb mix in the third, put them in that order and coat your chops. First coat in flour, then egg, then breadcrumbs. Continue until all chops are covered.

3. Get some salted water boiling and chuck in your green beans and peas, and cook for 2-3 minutes.

4. Then heat up a griddle pan or frying pan, use a little olive oil and get very hot then fry each side for 1-2 minutes depending on size. Then pop in a pre-heated roasting tray and pop in the oven for another 2-3 minutes.

Don’t forget lamb should be pink and you can always cook a bit more if needed.

5. When the beans and peas are cooked drain and chop some fresh mint and squeeze a lemon and stir it all together.

Drizzle with some balsamic reduction and serve. Easy dinner party idea.

 Once again this is from my scrapbook of recipes, no idea where from so please let me know if you do!

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One Response to “Lamb Chops”


  1. […] lamb… this was seared and roasted with a herb crust… a more refined version of the dish I made last […]


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