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Lamb Chops, Herb Crusted



The Garlic Herb Crust adds a fabulous Crunch to this recipe. 

Ingredients

Prepare the Lamb:
1 rack lamb chops, sliced into individual chops
salt and pepper, sprinkle lightly w/ each
2 egg yolks, beaten
1 tablespoon garlic, chopped
2 tablespoons fresh mint, chopped
1 cup panko crumbs (Japanese bread crumbs)

Sauce:
2 limes, juiced
1 teaspoon fish sauce, also called Nam Pla
1 teaspoon soy sauce
1 teaspoon garlic, very thinly shaved
1/4 cup green onions, sliced
1 tablespoon fresh mint, chopped
pinch of sugar

Process

Prepare the chops:
Season the individual chops lightly with salt and pepper. Brush each chop with a little of the egg yolk and  then smear with the garlic.  Sprinkle each chop with fresh mint, use your fingers and press the garlic and mint into the meat.  Dredge in the panko crumbs to coat, press the lamb chops into the panko to help it stick.  We use egg yolks in this recipe because they do not rise as much as whole eggs (whites & yolks). I find the egg whites make the breading rise and fall off the meat. 

Cooking:
Heat enough olive oil in a nonstick pan to cover the botttom 1/8 inch deep. 
Sear the chops for about 1 minute on each side. 
Remove from pan, place on an baking dish and bake at 400-degrees for 5 minutes.

The Sauce. 
Squeeze 2 limes into a bowl. Add the fish sauce, also known as Nam Pla, soy sauce, garlic, green onions, the fresh mint and the pinch of sugar. Whisk together until combined.

Service:
Arrange the chops on a serving platter and serve with the sauce on the side. These chops may be served as an entree and they also make great appetizers.

Alternative:
You may skip the panko and simply grill the chops. If you do you amy cut back on the garlic, as it will probably burn, before the chops are done. 

You may also switch up the herbs and substitute, basil, thyme, oregano, flat Italian parsley or even cilantro. my chimi-churri sauce would also be great with this recipe, I'd add some fresh mint, basil or cilantro to it.

FG Wisdom:
I believe lamb tastes best between medium rare and medium, 140-145 degree internal temperature. At 140-degrees the fat and juices melt and run together. I'm not a big fan of rare lamb, 130-138-degrees, because the fat hasn't started to melt yet and does not contribute to the flavor, raw fat does not turn me on.

In this Video, I'm using small New Zealand lamb Chops. You may use American lamb chops which are larger.  If you use the bigger chops add 2 minutes to the cook time in the oven.  You could also make this recipe with pork chops, remember to add extra time in the oven.

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