Parmesan Crusted Lamb Chops
Preparation: 10 minutes
Cook: 10 minutes
Servings: 2
INGREDIENTS
-¼ cup all-purpose flour
-Salt and freshly ground black pepper
-2 large eggs
-½ cup shredded Parmesan cheese
-½ cup panko
-2 tablespoons chopped fresh rosemary
-2 tablespoons chopped fresh parsley
-2 teaspoons chopped fresh thyme
-2 cloves garlic – minced
-1 small lamb rack – about 1 ¾ pound, fat trimmed and cut into 8 individual chops
-¼ cup olive oil
INSTRUCTIONS
Combine flour, 1 teaspoon salt and 1 teaspoon black pepper on a plate.
Place eggs in a bowl and beat to blend.
Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl.
Dust lamb chops with seasoned flour, shaking off excess. Dip in eggs, then thoroughly coat with cheese, breadcrumbs and herb mixture.
Heat olive oil over medium-high heat in a large skillet. Place 3 to 4 chops in the pan, reduce heat to medium and cook until nicely browned, about 2 minutes per side.
Transfer to a rack set over a baking sheet and hold warm in the oven if necessary. Repeat with remaining chops.
