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Parmesan-Herb Lamb Chops with Mint Aioli

Makes 4 servings

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.

Parmesan-Herb Lamb Chops with Mint Aioli

James Carrier
 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
  Mint aioli
Step 1

In a shallow bowl, mix vinegar, mustard, garlic, and pepper. In another shallow bowl, stir together panko, cheese, and mint.

Step 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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 300Calories from Fat 54
% Daily Value *
Total Fat 18g28%

Saturated Fat 7.8g39%
Cholesterol 87mg29%
Sodium 221mg10%
Total Carbohydrate 8.4g3%

Dietary Fiber 0.6g3%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.