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Recipe from: thehautemeal Image credit: Stephanie |
Lamb
Chops with Smoky Breadcrumbs
“I prefer my
chops on the rare side, but if you prefer them to be more done, just brown them
a little longer before you put the breadcrumbs on.” Stephanie
Ingredients:
2 lbs of lamb
loin chops, at least 1½” thick
¼ cup olive
oil, plus 1 tbsp, divided
3 large
cloves of garlic
1 tbsp smoked
paprika
2 slices of
soft sandwich bread
Small palm full of flat-leaf parsley, about 1/4 cup
Kosher salt
Directions:
(Optional)
Liberally salt the chops, and let them rest for at least an hour, but
preferably seal
them in a large plastic bag and refrigerate overnight, if you
have time.
Let the chops
sit at room temperature for about an hour prior to cooking.
Preheat the oven
to 450°F.
Heat a tbsp
of the olive oil in a large, heavy pan over medium-high heat.
Pat the chops dry and sprinkle them chops
liberally with salt (only if you skipped the
overnight salting), then
immediately place the chops in the pan, browning them lightly on
both sides,
about a minute per side.
Then transfer
the chops to a roasting dish, and set aside while you prepare the crust.
In the bowl
of a food processor, add the garlic cloves, parsley, remaining olive oil,
paprika,
and bread.
Pulse until
the bread is reduced to crumbs, and the oil and paprika are distributed
throughout.
Pile the
seasoned breadcrumbs on top of the chops, distributing it evenly over the meat,
and
roast for about 10 to 15 minutes, or until the breadcrumbs are browned and
crunchy.
Allow the
chops to rest for about 5 minutes before serving.
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