Herb-Crusted Lamb Chops with Cilantro-Lime Yogurt
A crisp coating of bread crumbs, spices and fresh herbs offers a new way to enjoy tender lamb rib chops. The bright cilantro-lime yogurt sauce pairs well with the flavorful meat. Serve this dish with your favorite sides as an entrée or offer the chops alone as a fun appetizer.
| Serving Size | 8 |
|---|---|
| Cook Time | 8 mins. |
Ingredients
- 16 frenched lamb chops
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 3 large eggs
- 1/4 cup milk
- 3 cups dried bread crumbs
- 3 tablespoons fresh flat-leaf parsley leaves, chopped
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, cracked
- 1/2 lemon, zested
- 2 tablespoons unsalted butter
- Cilantro-Lime Yogurt
- 1/2 cup plain, full-fat Greek yogurt
- 1 zested and juiced lime
- 2 tablespoons fresh cilantro leaves, chopped
- 1 clove of garlic, finely minced
Preparation
- Heat a large skillet over medium heat and add the oil.
- Put the flour in a flat bowl or large plate. Lightly beat the eggs and milk in a bowl. In another bowl, mix together the bread crumbs, herbs, spices and lemon zest.
- Dip each lamb chop into the flour, then egg wash, then crumb mixture, until each one is covered generously with the mix.
- Once the pan is heated, add a spoonful of butter to the pan and add the chops in a single layer. Fry the chops evenly on each side about 3 to 4 minutes total until they are golden brown.
- Remove the chops from the pan and set them on paper towels to remove excess grease. Repeat with the remaining chops. Set aside.
- In a small bowl, stir together the yogurt, cilantro, lime zest and juice, and garlic. Season to taste with salt and pepper. Serve the chops with the Cilantro-Lime Yogurt.
Herb-Crusted Lamb Chops with Cilantro-Lime Yogurt
A crisp coating of bread crumbs, spices and fresh herbs offers a new way to enjoy tender lamb rib chops. The bright cilantro-lime yogurt sauce pairs well with the flavorful meat. Serve this dish with your favorite sides as an entrée or offer the chops alone as a fun appetizer.
8
Cook: 8 mins.
Preparation
- Heat a large skillet over medium heat and add the oil.
- Put the flour in a flat bowl or large plate. Lightly beat the eggs and milk in a bowl. In another bowl, mix together the bread crumbs, herbs, spices and lemon zest.
- Dip each lamb chop into the flour, then egg wash, then crumb mixture, until each one is covered generously with the mix.
- Once the pan is heated, add a spoonful of butter to the pan and add the chops in a single layer. Fry the chops evenly on each side about 3 to 4 minutes total until they are golden brown.
- Remove the chops from the pan and set them on paper towels to remove excess grease. Repeat with the remaining chops. Set aside.
- In a small bowl, stir together the yogurt, cilantro, lime zest and juice, and garlic. Season to taste with salt and pepper. Serve the chops with the Cilantro-Lime Yogurt.
Ingredients
- 16 frenched lamb chops
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 3 large eggs
- 1/4 cup milk
- 3 cups dried bread crumbs
- 3 tablespoons fresh flat-leaf parsley leaves, chopped
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, cracked
- 1/2 lemon, zested
- 2 tablespoons unsalted butter
- Cilantro-Lime Yogurt
- 1/2 cup plain, full-fat Greek yogurt
- 1 zested and juiced lime
- 2 tablespoons fresh cilantro leaves, chopped
- 1 clove of garlic, finely minced
