Lamb Chops with Almonds, Rosemary Potatoes and Balsamic Glaze

This lamb chop recipe is extremely simple, extremely quick, and, allow me to say it, also extremely good. Ideal if you didn’t make up yet your mind for Easter’s menu. But also ideal on any other day.

Lamb Chops with Almonds, Rosemary Potatoes and Balsamic Glaze

Ingredients for 4:

12 lamb chops

100 gr breadcrumbs

70 gr almond flakes

2 eggs

4 tbsp water

1 tsp dry parsley

a pinch of salt

a pinch of freshly ground black pepper

8 tbsp of extra virgin olive oil

Ingredients for rosemary potatoes:

8 medium potatoes

2 rosemary twigs

6 tbsp of extra virgin olive oil

a pinch of salt

a pinch of freshly ground black pepper

Ingredients for balsamic glaze:

2 tbsp of balsamic vinegar

2 tbsp of honey

a pinch of salt

How to prepare:

Preheat the oven at 200° C. Peel the potatoes and dice (2 cm). Put the potatoes in an oven tray covered with baking paper and season with rosemary, extra virgin olive oil, salt and pepper.

Mix well and put in the oven for around 30 minutes or until they are nice and golden, stir only one time after the first 15 minutes are passed. When the potatoes are ready take them out from the oven and keep warm.

In a small saucepan put the ingredients for the balsamic glaze. Stirring all the time heat the balsamic glaze on the stove until the honey will be melted and the ingredients will be well mixed. Than take the sauce pan from the stove and let cool.

Pound the lamb chops with a meat tenderizer. They should become soft and quite thin (1.5 cm) in order to cook quickly. 

In a bowl mix the breadcrumbs with the parsley, the salt and the pepper. In a second bowl whisk the eggs with the water. In a third bowl put the almond flakes. Now coat the lamb chops one by one. First, in the breadcrumbs.

Then, in the egg.

Finally, in the almond flakes.

Then in a large pan put the extra virgin olive oil. Heat up on the stove at medium/high heat. Fry the lamb chops for around 5 minutes, turning them one time. When the lamb chops are golden take them from the pan and dry them on some kitchen paper.

Serve the Almond Lamb Chops with the Rosemary Potatoes and a few drops of Balsamic Glaze.

Happy Easter :-)

The Table of Flavours