chef Sam Jackson Herb-Crusted Lamb Chops with Cilantro-Lime Yogurt
- Prep time 10Min
- Cook time 8Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 8
Get your lamb fix with these juicy Herb-Crusted Chops & a zesty Cilantro-Lime Yogurt. Yum!
Ingredients
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 cumin, ground
- 1 teaspoon paprika, ground
- 1 teaspoon salt
- 1/2 teaspoon black pepper, cracked
- 1/2 lemon, zested
- 2 french-trimmed Aussie lamb racks, cut into 16 chops
- 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
Method
For the lamb chops:
-
Heat a large skillet over MEDIUM heat and add the oil.
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Put the flour in a flat bowl or large plate.
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Lightly beat the eggs and milk in a bowl.
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In another bowl, mix together the breadcrumbs, herbs, spices and lemon zest.
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Dip each lamb chop into the flour, then egg wash, then crumb mixture, until each one is covered generously with the mix.
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Once the pan is heated, add a spoonful of butter to the pan and add the chops in a single layer.
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Fry the chops evenly on each side (about 3 to 4 minutes total) until they are golden brown.
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Remove the chops from the pan and set them on paper towels to remove excess grease.
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Repeat with the remaining chops, if necessary.
For the yogurt:
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In a small bowl, stir together the yogurt, cilantro, lime zest and juice, and garlic.
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Season to taste with salt and pepper.
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Serve the chops with the cilantro-lime yogurt.
