Crispy Lamb Chops and Fresh Mint Jelly
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1173
- Total Fat
- 59
- Saturated Fat
- 13
- Carbohydrates
- 150
- Dietary Fiber
- 7
- Sugar
- 101
- Protein
- 18
- Cholesterol
- 134
- Sodium
- 826
- Total: 4 hr 45 min (includes marinating and setting time)
- Active: 45 min
Ingredients
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)
1 small lemon, zested and juiced (about 2 tablespoons)
2 cups sugar
3 ounces liquid pectin
1 to 2 drops green food coloring, optional
Directions
- 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.