Parsley, Sage, Rosemary, Lemony Thyme, Garlic, Panko, Olive Oil, Sea Salt & Fresh Cracked Pepper (according to taste) Encrusted Petite Lamb Chop with Balsamic Glaze & Crispy Leeks. Can you say melt in your mouth goodness.
The herbs gave this simply pan seared, then oven roasted chop, amazing layers of flavors. Flash fried thinly sliced leeks added the right crunch and contrast. And a bit of balsamic glaze gave the right finish. We made this as an appetizer but would definitely add an extra chop and a side and declare it’s What’s for Dinner!
- 4 petite lamb chops
- 1 Tbl. fresh parsley, minced
- 1 Tbl. fresh sage, minced
- 1 Tbl. lemony thyme, minced
- 1 tsp. rosemary, minced
- 2-3 garlic cloves, minced
- 1 cup panko breadcrumbs
- 1 Tbl. olive oil
- salt & pepper
- canola oil for searing
- 2 leeks, rinsed well and thinly sliced
- canola or peanut oil for frying
- salt & pepper
- pinch cayenne
- 4 Tbl. balsamic glaze
- Preheat oven to 400 degrees.
- Pat lamb chops dry with paper towel. Sprinkle both sides with salt & pepper.
- In a small bowl, combine minced herbs, garlic, panko crumbs, olive oil, salt & pepper. Mix well to combine.
- In a large oven proof skillet heat 1 Tbl. canola oil to medium-high. Once hot add lamb chops and sear for 2 minutes undisturbed. Turn chops over and remove from heat. Top each chop with about ¼ cup of herbed crumb mixture, pressing it into chops.
- Place skillet in oven and cook for 5-7 minutes or until chops are done to your liking.
- In a heavy bottom pot, heat 1" of canola oil to 375 degrees.
- Fry leeks in oil until golden brown 1-2 minutes. Remove and drain on paper towels. Season as soon as out of the oil.
- To serve, drizzle plate with balsamic glaze. Top with lamb chop and side of crispy leeks.
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