Parmesan-Herb Lamb Chops with Mint Aioli
James Carrier
Notes: Panko, the coarse dried bread crumbs that give these lamb chops a crunchy coating, are sold in Japanese food markets and in the Asian food sections of well-stocked supermarkets. Stored airtight, they keep for months.
How to Make It
Step 1
1
In a shallow bowl, mix vinegar, mustard, garlic, and pepper. In another shallow bowl, stir together panko, cheese, and mint.
Step 2
2
Trim excess fat from lamb and discard. Rinse chops and pat dry. One at a time, turn chops in vinegar mixture to coat well; lift out and press firmly in panko mixture, turning to coat all sides. Place chops slightly apart in a lightly oiled 10- by 15-inch pan; drizzle evenly with butter.
Step 3
3
Bake in a 500° regular or convection oven until coating is browned and meat is medium-rare (pink) in center of thickest part (cut to test), 10 to 14 minutes, turning once after 5 minutes. Serve with mint aioli and season to taste with salt.
Ingredients
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, peeled and minced or pressed
1/4 teaspoon coarse-ground pepper
3/4 cup panko (see notes) or other fine dried bread crumbs
1 1/2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh mint leaves
8 lamb rib chops (each about 3/4 in. thick, 2 lb. total)
2 tablespoons melted butter or margarine
Salt
