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Breaded Lamb Chops

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Ingredients
  Lamb loin chops 8
  Seasoned flour 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Breadcrumbs 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Red currant jelly 2 Tablespoon
  Beef stock 1 1⁄2 Cup (24 tbs), heated
  Port wine 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Cold water 3 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

? Preheat oven to 375 °F (190 °C).
? Trim fat from lamb chops and scrape about 1 in (2.5 cm) of bone clean. Place between 2 sheets of waxed paper; flatten with mallet. Dredge chops in flour, then dip in beaten eggs and coat with breadcrumbs.
? Heat oil in large ovenproof frying pan over medium heat. When hot, add chops and cook 3 minutes. Turn chops over, season and continue cooking 2 minutes. Transfer to oven and continue cooking 6 to 8 minutes; adjust time depending on size and preference.
? Meanwhile, place currant jelly in saucepan over medium heat. Pour in beef stock and port wine; season, mix well, bring to boil and continue cooking 5 minutes.
? Dissolve cornstarch in cold water; stir into sauce until well incorporated. Add parsley and simmer 3 minutes over low heat.
? Spoon sauce over cooked lamb chops and serve.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Beating
Ingredient: 
Lamb

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