Broiled Lamb Chops With Dijon Parmesan Crust Recipes

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PARMESAN LAMB CHOPS



Parmesan Lamb Chops image

Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye. Most butchers sell lamb racks that are already prepared this way.) How many chops make a portion? Two make a moderate serving, but you may need three or four for heartier appetites. A wonderful way to prepare rib chops is to coat them in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. Served with lemon wedges and a pile of garlicky greens like broccoli rabe or spinach, they make a lovely treat.

Provided by David Tanis

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 11

1 small rack of lamb, Frenched by a butcher, about 11/2 pounds, or 8 3-ounce rib chops
Salt and pepper
1/2 cup bread crumbs, preferably homemade
1/2 ounce grated Parmesan (about 1/2 cup)
1/2 teaspoon powdered fennel seed (use an electric spice mill or mortar and pestle)
1 teaspoon finely chopped rosemary
1/2 cup flour seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch cayenne
2 small eggs, lightly beaten
Olive oil for frying (or substitute clarified butter or vegetable oil)
Parsley sprigs for serving
Lemon wedges for serving

Steps:

  • With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
  • In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
  • Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
  • In a wide skillet, pour the olive oil to a depth of 1/2 inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.

GARLIC AND HERB CRUSTED LAMB CHOPS



Garlic and Herb Crusted Lamb Chops image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 7

6 to 8 large cloves garlic, quartered
2 cups panko bread crumbs (Japanese)
3 to 4 sprigs fresh rosemary, stripped from the stems
1/4 to 1/2 cup olive oil
Salt and freshly ground black pepper
6 to 8 loin lamb chops
1/4 cup grapeseed oil

Steps:

  • Preheat oven to 325 degrees F.
  • Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

BROILED LAMB CHOP RECIPE - THE RIGHT TEMP TO COOK



Broiled Lamb Chop Recipe - The Right Temp to Cook image

Categories     appetizer

Number Of Ingredients 6

4 to 6 lamb loin chops
10 to 12 sprigs of fresh rosemary
Four large garlic cloves halved
3 tablespoons of good olive oil
2 teaspoons of sea salt (fine)
1/2 teaspoon of black pepper (freshly ground)

Steps:

  • Set the oven to broil.
  • Place the lamb chops in a bowl. You can wash and dry the lamb chops, first, if you prefer. Lightly season the lamb chops with freshly cracked pepper, fine sea salt, and olive oil and then gently massage the mixture into the meat.
  • Place the seasoned chops on a sheet pan that has been greased. Insert the sliced garlic cloves into the lamb chops.
  • Remove the leaves from the rosemary plant by placing one hand near the top of the stem and then use your fingers on the opposite hand to scrape down the entire stem from the top to the base. Or, you can simply leave the sprig whole to make it easier to remove later. Take the fresh rosemary leaves and gently roll them between the palms of your hands to release their natural oils. Next, place a few of the freshly pressed rosemary leaves, or the just the whole spring, on top of each of the chops.
  • Place the lamb chops into the oven so that they are at least 8 or more inches from the heat source. Allow the lamb chops to broil until they are perfectly medium-rare, or about 8 minutes. For rare chops, about 6 minutes, or about 12 minutes for well-done chops.
  • When you are ready to eat the lamb chops, simply remove the garlic halves, brush the rosemary aside with your utensil, and then dig in. Large chunks of cooked garlic can be a bit overpowering to some people, while rosemary, whether fresh or dry, tends to have a woodsy texture that can make it tough to chew. Therefore, you'll want to remove them before indulging in your lamb chops for best results.

Nutrition Facts :

PARMESAN-CRUSTED RACK OF LAMB



Parmesan-Crusted Rack of Lamb image

Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)

Provided by Sam Sifton

Time 1h45m

Yield 4 servings.

Number Of Ingredients 6

1 rack of lamb, approximately 1¼ pounds, frenched
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup fresh bread crumbs
¼ cup grated Parmesan
1 tablespoon chopped flat-leaf parsley.

Steps:

  • Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
  • In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
  • Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram

LAMB CHOPS WITH MUSTARD-HERB CRUST



Lamb Chops with Mustard-Herb Crust image

These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 9

1/4 cup Dijon mustard
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 tablespoons finely grated Parmesan
1 tablespoon minced fresh rosemary
1 teaspoon dried Italian herbs
8 lamb chops (3 to 4 ounces each)
Coarse salt and ground pepper
2 tablespoons vegetable oil

Steps:

  • In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
  • In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g

MUSTARD CRUSTED RACK OF LAMB



Mustard Crusted Rack of Lamb image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 1 rack of lamb, serving 2

Number Of Ingredients 20

1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved

Steps:

  • Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
  • Preheat the oven to 450 degrees F.
  • Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
  • In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
  • Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
  • Serve with some of the Fig Chutney, if desired.
  • In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
  • Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

BROILED LAMB CHOPS WITH DIJON PARMESAN CRUST



Broiled Lamb Chops With Dijon Parmesan Crust image

Make and share this Broiled Lamb Chops With Dijon Parmesan Crust recipe from Food.com.

Provided by chefcoatmafia

Categories     Lamb/Sheep

Time 25m

Yield 4-6 Chops, 4 serving(s)

Number Of Ingredients 8

4 -6 lamb chops
3 tablespoons parmesan cheese
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons olive oil
1 1/2 tablespoons finely chopped parsley
1 1/2 tablespoons fresh breadcrumbs
salt, as needed
pepper, as needed

Steps:

  • 1. Oil lamb chops season with salt and pepper to taste.
  • 2. Broil lamb chops till rare.
  • 3.Combine Parmesan cheese, Dijon mustard, Parsley, and Breadcrumbs in a mixing bowl.
  • 4. cover lamb chops with a thin layer of the crust mix put back into oven to finish to desired temperature finish with broiler to brown crust.

Nutrition Facts : Calories 369, Fat 31.8, SaturatedFat 12.6, Cholesterol 73.6, Sodium 191.7, Carbohydrate 2.4, Fiber 0.3, Sugar 0.3, Protein 17.5

PARMESAN AND HERB CRUSTED LAMB CHOPS



Parmesan and Herb Crusted Lamb Chops image

Parmesan and Herb-Crusted Lamb Chops are easy to prepare and perfect for a spring special occasion for two.

Provided by By: Carol | From A Chef's Kitchen

Categories     Beef

Time 20m

Number Of Ingredients 11

1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs
1/2 cup shredded Parmesan cheese
1/2 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 3/4 pound, frenched, fat trimmed and cut into 8 individual chops)
1/4 cup olive oil (or as needed)

Steps:

  • 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, breadcrumb 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.

Nutrition Facts : ServingSize 1, Calories 1468 kcal, Carbohydrate 26 g, Protein 56 g, Fat 125 g, SaturatedFat 48 g, Cholesterol 397 mg, Sodium 706 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 70 g

BROILED LAMB CHOPS



Broiled Lamb Chops image

For a quick and easy weeknight dinner, give broiled lamb chops a try. That's right, folks. Don't reserve lamb for special occasions. This delicious dish should be on your list of go-to recipes. Marinated in red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil, this broiled lamb chop recipe is sure to send your taste buds soaring. And, with only 10 minutes of hands-on time, you won't have to spend hours in the kitchen to reap a mouthwatering meal.These broiled lamb chops are basted with a mixture of red wine and honey, giving them a slightly sweet flavor. Perfectly tender and juicy, we guarantee the first serving won't be your last. What side dishes should accompany the lamb, you might ask? We suggest green beans and mashed potatoes for the perfect meal. Prepare broiled lamb at your next family reunion, weeknight dinner party, celebratory occasion, or simply because you're craving something delectable.

Provided by Southern Living Editors

Time 2h20m

Yield 6 main-dish servings

Number Of Ingredients 11

3/4 cup dry red wine
1/3 cup orange juice
4 garlic cloves, chopped
4 shallots, chopped
2 tablespoons rosemary, minced
1 1/2 tablespoons oregano, minced
3 tablespoons olive oil
18 (2-to-3-ounce) lamb rib chops (or 12 loin chops)
1 teaspoon salt
1 teaspoon pepper
6 teaspoons honey

Steps:

  • Whisk together dry red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving 1/4 cup; add lamb chops. Seal bag, and chill 2 hours.
  • Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan.
  • Stir together reserved 1/4 cup wine mixture and honey.
  • Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of doneness, basting with honey mixture after 3 minutes. If using loin chops instead of rib chops, broil loin chops 3 more minutes on each side.

GRILLED OR BROILED LAMB CHOPS



Grilled or Broiled Lamb Chops image

Many years ago when I was part of a family with English heritage this is the way we grilled lamb chops. I've stumbled upon the basic recipe in Mark Bittman's How to Cook Everything but this also is the way I remember grilling it (except for the garlic). I had to acquire a taste for lamb but once I did I loved it. In this recipe I'm giving instructions for cooking to medium-rare.

Provided by Dreamer in Ontario

Categories     European

Time 16m

Yield 4 serving(s)

Number Of Ingredients 4

8 lamb rib chops or 4 lamb loin chops
salt & freshly ground black pepper, to taste
1 garlic clove, peeled (optional)
mint sauce or red currant jelly, for serving

Steps:

  • Heat grill or broiler until moderately hot for double chops or very hot for single chops and place rack about 4 inches from heat source.
  • Sprinkle chops with salt and pepper.
  • Cut clove of garlic and rub over meat if desired.
  • If broiling, about 10 minutes before you're ready to cook, put a cast iron or other sturdy, heatproof skillet on the rack.
  • Grill or broil chops, 3 or 4 inches from the heat source, until they are nicely browned on both sides.
  • Single chops require only 2 or 3 minutes per side at most.
  • For double chops cooking time will still be less than 10 minutes. You don't want to overcook the chops.
  • Serve with lemon wedges, sauce or jelly.

Nutrition Facts : Calories 294.5, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 53.2, Protein 15.5

DIJON HERB CRUSTED RACK OF LAMB



Dijon Herb Crusted Rack of Lamb image

This Dijon herb crusted rack of lamb is an easy, crowd-pleasing, show-stopping dinner recipe! Succulent, juicy and full of flavor!

Provided by Nicole Gaffney (ColeyCooks.com)

Categories     meat

Time 35m

Number Of Ingredients 12

1 rack of lamb with 8 chops, about 1 1/2 - 2 lbs
salt and pepper
2 teaspoons vegetable oil
3/4 cup panko breadcrumbs
1 teaspoon lemon zest
1 tablespoon minced fresh mint
1 tablespoon minced fresh parsley
1 teaspoon minced fresh rosemary
1/4 teaspoon Kosher salt
freshly cracked black pepper to taste
3 tablespoons extra virgin olive oil
1 heaping tablespoon Dijon mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides.
  • In the meantime, combine breadcrumbs, lemon zest, mint, parsley, rosemary, salt, and pepper in a bowl. Drizzle olive oil over top, then mix until breadcrumbs are thoroughly coated.
  • Remove the lamb from the pan and set on a baking sheet. Spread the Dijon mustard over the top in an even coating, then press the breadcrumb mixture on top. Gently pat the breadcrumbs down so that they stick and form a crust.
  • Roast on the top rack of the oven until the lamb reaches an internal temperature of 130 degrees for medium-rare. If the breadcrumbs are not browned by the time the meat is done, you can broil it until golden. Be sure to watch closely, as it can easily burn.
  • Remove from the oven and allow to rest for 5-10 minutes. Carefully cut into double chops - you will lose some breadcrumbs in the process but that's okay. Arrange on plates and top with any remaining breadcrumbs. Serve with mashed potatoes, vegetables, or other appropriate sides.

Nutrition Facts : Calories 577 calories, Sugar 2.6 g, Sodium 1905.2 mg, Fat 37.7 g, SaturatedFat 10.4 g, TransFat 0.4 g, Carbohydrate 30.6 g, Fiber 2.5 g, Protein 29.4 g, Cholesterol 73.6 mg

LAMB CHOPS DIJON RECIPE



Lamb Chops Dijon Recipe image

The combination of mustard, orange, and thyme really makes these Dijon mustard lamb chops fantastic.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 20m

Yield 4

Number Of Ingredients 8

12 small loin lamb chops
2/3 cup/160 mL Dijon mustard
2 tablespoons/30 mL minced orange zest
1 tablespoon/15 mL fresh thyme leaves
1 to 2 cloves of garlic (minced)
4 teaspoons/20 mL packed light brown sugar
1 teaspoon/5 mL sea salt
1/2 teaspoon/2.5 mL black pepper

Steps:

  • Trim excess fat from lamb chops.
  • In a small bowl, mix orange zest, thyme, garlic, salt, and pepper into a paste. Add Dijon mustard and brown sugar. Mix together.
  • Preheat grill for high heat. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side. Turn and brush the other half of the mixture onto the chops. Continue cooking until done. Lamb is cooked at 145 F, but for a rarer level of doneness, take them off the grill at 135 F.
  • Cover and allow the chops to rest for about 5 minutes before serving.

Nutrition Facts : Calories 540 kcal, Carbohydrate 8 g, Cholesterol 147 mg, Fiber 2 g, Protein 48 g, SaturatedFat 17 g, Sodium 1744 mg, Sugar 4 g, Fat 36 g, ServingSize 12 lamb chops (4 servings), UnsaturatedFat 0 g

GORDON RAMSAY HERB CRUSTED LAMB CHOPS



Gordon Ramsay Herb Crusted Lamb Chops image

How to cook Hell's Kitchen, Herb Crusted Rack of Lamb recipe.

Provided by John Siracusa

Categories     Adapted Recipes     Gordon Ramsay     Recipes

Time 55m

Number Of Ingredients 32

2 ea. Rack of Lamb, frenched
2 oz. Olive Oil
4 Tbsp. Dijon Mustard
2 C. Panko Bread Crumbs
½ C. Grated Parmesan
1 bu. Parsley
1 bu. Thyme
2 Ea. Rack of Lamb, French Cut
2 Oz. Olive Oil -4T Dijon Mustard
2 C. Bread Crumbs Panko
½ C. Grated Parmesan Cheese
1 Bu. Parsley
1 Bu. Thyme
2.5 lb. Potato
Small Pinch of Saffron
2 Sticks of Butter
½ C. Cream
1 Ea. Yellow Zucchini
1 Ea. Green Zucchini
2 Ea. Indian Eggplant
2 Ea. Plum Tomato
4 Oz. Bravas Puree
Salt and Pepper taste
Olive oil, as needed
1 Oz. Olive Oil
1 Ea. Shallots, finely sliced
1 Ea. Garlic Clove, sliced
½ Tbsp. Paprika
8 Oz. Chopped Tomatoes, canned
Salt and Pepper taste
6 Oz. Black Olives, rough chop
12 Oz. Red Wine Demi Mix, store-bought prepare to package instruction

Steps:

  • Liberally season the lamb with salt and Pepper.
  • Start with a large skillet, and heat 2 tablespoons of olive oil. A done of the lamb racks and sear all sides until brown. R move the lamb from the pan and transfer it to a shallow baking dish, large enough to hold both racks. A d the second rack and repeat it. W en both racks of lamb is browned, place the pan in the oven and roast for 10 minutes.
  • Meantime, make the crust. Flip pork chops in breadcrumbs until evenly covered with herb crust. Put all ingredients in blender and pulse blend till thoroughly chopped and brilliant green in color. Take chop out of the pan, and coat lamb chops equally with Dijon mustard.
  • Return pan to oven and continue roasting for 15-20 minutes or until an internal temperature of 125°F (medium-rare) is reached. R move the pan from the oven and allow to rest for 15 minutes before serving.
  • Boil potato, saffron, and salt. P ess through a ricer onto butter and season.
  • Preheat the oven to 350 °F. Using a mandolin or carefully with a sharp knife, slice each vegetable round-shaped, not lengthwise.
  • Line a sheet tray with parchment paper. Lightly spread some bravas puree on parchment. Alternately layer the vegetables in season with salt and oil. Ba e until soft, covered in foil. Ch ll and roll into small ring molds. Wa m through in the oven when ready to serve.
  • Heat large sauté pan with heat oil on medium heat, then add shallots. On shallots are starting to sweat out, then add garlic. Let garlic cook till toasted light brown, but not burned. Then add paprika, and cook for one more minute. Now add the chopped tomatoes and reduce liquid by qtr. Put ingredients from the pan into a blender, then puree until smooth. Run the mixture through a fine-mesh strainer next season to taste.
  • Preheat the oven to 225 °F. Mix the red wine demi, and save till serving. Spre d chopped olives on a sheet tray and allow to dry in the oven.

Nutrition Facts :

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From tfrecipes.com


BROILED LAMB CHOPS WITH DIJON PARMESAN CRUST RECIPES
Recipe. 1 1. oil lamb chops season with salt and pepper to taste. 2 2. broil lamb chops till rare. 3 3.combine parmesan cheese, dijon mustard, parsley, and breadcrumbs in a mixing bowl. 4 4. cover lamb chops with a thin layer of the crust mix put back into oven to finish to desired temperature finish with broiler to brown crust.
From tfrecipes.com


BROILED LAMB CHOPS WITH DIJON PARMESAN CRUST RECIPE - FOOD ...
Broiled Lamb Chops With Dijon Parmesan Crust. Instructions Set the oven to broil. Place the lamb chops in a bowl. You can wash and dry the lamb chops, first, if you prefer. Lightly season the lamb chops with freshly cracked pepper, fine sea salt, and olive oil and then gently massage the mixture into the meat. Place the seasoned chops on a ...
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