|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
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
(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,
Pulse until the bread is reduced to crumbs, and the oil and paprika are distributed
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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