Has anyone ever said to you “one day we’ll just need to take a pill for our food and life will be so much easier”? This Little Pig has had many swine’s say this over the years and it imagines getting a big glazed honey and ginger ham leg and clonking it over their head. I mean who in their right mind would indulge the idea of forgoing food for a pill? This fine swine often thinks about that statement when it eats particularly delicious things and this crumbed lamb chop recipe was one such dish.
This is salty, crunchy, juicy, golden and oh my word piglet once you try this you will never be able to un-see the magnificence. This Little Pig learnt this recipe at a recent cooking class at Royal Perth Golf Club kitchens and has just added a few porcine touches. Ideally it would be done with lamb cutlets but surely no one can afford these wildly expensive delicious lollipops, so therefore this fine swine has changed it to chops. So, tuck up your sleeves and roll into this panko crumbed amazingness and try serving it with one of these delish salads from the blog: Roasted Cauliflower & Pomegranate Salad or crunchy preserved lemon salad.
*Please note: Amelia the Magnificent our Dietitian definitely hasn’t seen this recipe so don’t go thinking that this one is Dietitian approved. One must try all the foods sometimes though mustn’t one!
Rosemary & Garlic Panko Crumbed Lamb Chops
Serves: 2 Hungry Piglets – with a side salad.
Prep Time: 10 Mins. Cooking Time: 10 Mins.
Ingredients of Panko Crumb Magic:
1 x Cup Panko Crumbs
1 x Tsp Lemon Pepper
1 x Tbs Flour
2 x Garlic Cloves
3 x Rosemary Sprigs
3 x Tbs Dijon Mustard
3-4 x Tbs Olive Oil
6 x lamb Chops
Method of Crumbed Creation:
- Pull the leaves off your rosemary stems (3) and very finely dice the leaves.
- Skin and very finely dice your garlic cloves (2).
- Combine your panko crumbs (1 Cup), lemon pepper (1 Tsp), diced garlic, rosemary, flour (1 Tbs) and gently mix.
- Take your mustard and rub it all over your lamb chops – don’t spare it (and don’t worry you can’t really taste it at all at the end – just in case you don’t love mustard).
- Now take your mustard covered lamb chops and give them a really good crumby coating of your rosemary and garlic panko crumbs. Make sure every inch is covered. Also make sure to save the leftover crumbs – all will be revealed curious piglet.
- Now heat up your generous splash of olive oil (3-4 Tbs) in a frypan until hot to trot. Place in your lamb chops, reduce the heat to low and cook on one side for around 5 mins and then flip over and finish cooking on the other side (around 5 mins too). It’s best if you only turn them once as, in This Little Pig’s experience, the crumbs start to fall off (how crumby of them) if you flip it more than once.
- When you poke them with your finger they should be just liiiightly springy – that will give you a good indication that they are ready for scoffing down.
- Now take your lamb chops out of the pan – add a good drizzle of olive oil into the hot empty pan and allow it to heat up and then add in the leftover panko crumbs. Gently stir-fry until golden. These are just tooooo delicious to waste – This Little Pig just likes to serve them with the lamb chops for an overload of deliciousness.
- Now serve out your lamb chops and scatter the crumbs over the top and a few leaves of rosemary for good looks. Wait until they have cooled slightly so you don’t burn your trotters, then tuck in with squeals of delight. Oink!
