![Simon & Garfunkel Encrusted Lamb Chop with Crispy Leeks](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/06/Simon-Garfunkel-Encrusted-Lamb-Chop-with-Crispy-Leeks1.jpg?resize=900%2C675)
Simon & Garfunkel Herb & Garlic Encrusted Lamb Chop with Crispy Leeks
![Simon & Garfunkel Encrusted Lamb Chop with Crispy Leeks](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/06/Simon-Garfunkel-Encrusted-Lamb-Chop-with-Crispy-Leeks1.jpg?resize=960%2C720)
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.
![Simon & Garfunkel Herbs](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/07/simon-garfunkel-herbs.jpg?resize=960%2C682)
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!
![Simon & Garfunkel Encrusted Lamb Chop with Crispy Leeks](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/06/Simon-Garfunkel-Encrusted-Lamb-Chop-with-Crispy-Leeks1.jpg?fit=250%2C188)
Simon & Garfunkel Herb & Garlic Encrusted Lamb Chop with Crispy Leeks
Ingredients
For lamb chops…
- 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
For crispy leeks…
- 2 leeks rinsed well and thinly sliced
- canola or peanut oil for frying
- salt & pepper
- pinch cayenne
- 4 Tbl. balsamic glaze
Instructions
For the lamb chops…
- 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 1/4 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.
For the crispy leeks…
- 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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