Marinated, Breaded Lamb Chops with Rosemary and Garlic |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found a lot of great recipes out there for grilled lamb chops but only one for breaded, and it didn't have a lot of flavor. So I came up with this easy recipe myself a few years ago. It's bursting with flavor and has become a comfort food staple in our home. Use plain or Italian bread crumbs. We like it with a Caesar salad and garlic mashed potatoes. Ingredients:
1 cup worcestershire sauce |
1/4 cup soy sauce |
3 cloves garlic, chopped |
1 sprig fresh rosemary, bruised |
6 lamb chops |
2 eggs |
1 cup bread crumbs |
Directions:
1. Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish.
3. Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.
4. Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture.
5. Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.
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