Parsley Crusted Lamb Chops
Makes 2 Servings
Ingredients
- 2 cups panko bread crumbs
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup canola oil
- 4 (1.5 to 2 inches thick) lamb chops
- 3 tablespoons whole-grain Dijon mustard
- 2 cups demi-glace (recipe follows)
Demi-Glace
Ingredients
- 2 teaspoons olive oil
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup dry red wine
- 4 cups beef stock
- 2 tablespoons tomato paste
Parsley Crusted Lamb Chops Recipe
You want these to be cooked quickly over high heat so they are pink in the middle and the Dijon has just begun to permeate the meat. These call for a deep, jammy Cabernet Sauvignon! The demi-glace may sound daunting, but it’s actually really easy and can be frozen in small containers for up to 3 months, so you can pull it out as needed.
Parsley Crusted Lamb Chops
Directions
Combine the breadcrumbs, parsley, salt, and pepper in a food processor and pulse until fine. Heat the canola oil in heavy skillet over medium heat until the oil if 350°F on a deep-fat thermometer. Rub the lamb chops with 2 tablespoons of the mustard and then dredge each in crumb mixture until well coated. Cook the lamb in hot oil for 2 to 3 minutes on each side, until the lamb reaches 140°F. In a small saucepan, combine the demi-glace and the remaining 1 tablespoon of mustard over high heat. Serve the sauce immediately spooned over the lamb chops.
Demi-Glace
Directions
In a heavy saucepan, heat olive oil and add the celery, onion, and carrots. Cook on high heat, stirring frequently with a wooden spoon, for about 10 minutes, or until caramelized. Add the red wine and cook uncovered over high heat for about 5 minutes, or until reduced by one-half. Add the beef stock and tomato paste, stirring together well. Decrease the heat to medium and simmer for about 25 minutes, or until reduced by one-quarter. Cool and refrigerate for up to 2 weeks, or freeze for up to 3 months.