Foodie Corner
Delicious Herb-Crusted Baby Lamb Chops from chef/instructor Renee Cohen make a fuss-free hors d’oeuvre or main course for your New Year’s Eve party.
Herb-Crusted Baby Lamb Chops
12 baby lamb chops
1 cup fresh breadcrumbs
3 sprigs rosemary, needles removed, roughly chopped
3 sprigs thyme, leaves removed
3 sprigs sage, leaves removed, roughly chopped
3 sprigs Italian parsley, leaves removed, roughly chopped
1-2 teaspoons kosher salt
1 cup extra-virgin olive oil
1/2 cup dry white wine
Preheat the oven to 400 degrees F.
Place the chops on a baking sheet and season both sides with kosher salt and freshly ground pepper. Set aside.
Place the breadcrumbs and the herbs into a bowl of a food processor. Process mixture until all of the herbs have been incorporated. Add 3-4 tablespoons extra-virgin olive oil and 1 teaspoon kosher salt, process for 10 seconds. Remove breadcrumb mixture from the bowl and place in a plastic container until ready to use.
Spread half of the breadcrumb mixture onto a baking pan.
Rub the seasoned chops with extra-virgin olive oil. Dredge the chops in the herb breadcrumb mixture and coat well on both sides.
Place 4 tablespoons of extra-virgin olive oil on the bottom of a baking pan, and spread the oil all over. Place the chops on top. Pour the white wine all over the pan and on top of the chops. Cook the chops in the preheated oven and roast for 12-15 minutes or until done.
Remove the lamb chops from the oven; platter and serve.