I made this for dinner last night and I’m glad it came out well. I have a history of messing up with lamb chops, that’s why I have always been leery when I make them.
The chops were delicious and was done perfectly. I just served it with sauteed spinach.
Recipe is so easy, courtesy of Everyday Food. I estimated the measurements of the ingredients because as per the recipe, it’s only for 1 serving. If you wish, just modify it like I did.
1 tbsp plain dried bread crumbs
1 tbsp chopped fresh parsley
1 small garlic clove, minced
1 tsp finely grated lemon zest, plus lemon wedge for serving
2 tsps olive oil
2 loin lamb chops
bunch of spinach
1. In a bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 tsp oil; season with salt and pepper. Press breadcrumb mixture firmly on one side of each lamb chop.
2. In a medium skillet, heat remaining oil over medium heat. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn and cook 4 to 6 minutes more for medium rare. Transfer to a plate and cover loosely with aluminum foil to keep warm.
3. Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes.
4. Serve lamb with spinach and lemon wedge.