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
