Crispy Lamb Chops and Fresh Mint Jelly

Total Time:
4 hr 30 min
15 min
4 hr
15 min

4 servings

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 4 cloves garlic, smashed and roughly chopped
  • Kosher salt and black pepper
  • Four 2- to 3-ounce lamb chops
  • 1/2 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 tablespoon granulated garlic
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil, optional
  • Fresh Mint Jelly, for serving, recipe follows
  • Fresh Mint Jelly:
  • 2 cups packed fresh mint leaves
  • 1 small lemon, zested and juiced (about 2 tablespoons)
  • 2 cups sugar
  • 3 ounces liquid pectin
  • 1 to 2 drops green food coloring, optional
Watch how to make this recipe.
  • In a shallow dish, add the olive oil, rosemary, garlic and some salt and pepper; stir to combine. Add the lamb chops and toss to coat thoroughly. Marinate, covered, in fridge for at least 1 hour and up to overnight.

  • Place the flour in a shallow dish. In a second shallow dish, mix the breadcrumbs and granulated garlic until well incorporated. In a third shallow dish, add the eggs and mustard, and whisk together.

  • Set a large skillet over medium heat. Pour in the olive oil from 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.

  • Serve with the fresh mint jelly.

Fresh Mint Jelly:
  • Place the mint and 2 cups water in a blender, and puree until smooth; transfer to a small saucepan Stir in the lemon zest and juice and the sugar, and bring to a boil over medium-high heat. Boil for 1 minute. Stir in the sugar, bring back to a boil and then add the liquid pectin. Remove from heat and stir in food coloring if using. Let cool, then cover and refrigerate until set, 4 hours.

  • Yield: 1 cup

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