Preparing holiday meals for loved ones is always so special to me. I don’t stress about hosting Christmas dinner even though there is some planning involved and I especially want to impress my guests. My husband is the only person who has been there to try all my sweet and savory dishes alike, so creating that special meal for him always takes that extra effort. Nonetheless, an intimate Christmas dinner-for-two with my hubby is always an exciting time since we traditionally always included delicious home cooking in any major celebration that we have.
Of course, a turkey or a leg of ham no matter how small would be too much to eat for just the two of us, and we couldn’t afford any refrigerator space for leftovers in light of our other upcoming Christmas dinner parties. This year I decided to make something different and settled on herb crusted lamb chops with mint peas topping. Mint and lamb is always a good match as the gamey flavors of lamb are complemented well by the fresh taste of mint. I had initially wanted to make herb crusted veal cutlets, but I couldn’t find the cutting I wanted anywhere so I substituted my first choice for a rack of lamb. It turns out that lamb was an excellent choice after all! The chops turned out so soft and tasty, and the breading was amazing. I served it with a side of Bolognese pasta salad. My husband is not a big fan of the “gamy taste”, but he approves of this lamb chop recipe with an open heart and a healthy appetite! It was such a fulfilling meal; we ended up having two chops left over, which we heated up in the conventional oven the next day. And on top of that, I ended up omitting the dessert I had planned, which was a banana filo tart with honey caramel sauce.
1 full rack of lamb (about 8-10 lamb chops)
2 cups fresh breadcrumbs
1/3 cup chopped Italian parsley leaves
1 clove of garlic, crushed
2 tbsp fresh lemon zest
All purpose flour, for dusting
2 eggs, lightly beaten
2 tbsp olive oil
1 1/2 cups frozen peas, blanched
1/4 cup mint leaves
1/4 cup parsley leaves
Pinch of sea salt
Freshly ground black pepper
Lemon wedges to serve
Separate the rack of lamb into lamb chops.
Preheat oven to 400F.
Combine and mix the breadcrumbs, garlic, parsley and lemon zest in a bowl.
Dust the lamb chops first in flour, then dip both sides into the eggs and press into the breadcrumb mixture.
Heat the oil in a non-stick frying pan over medium heat and cook each of the lamb chops for about 2 minutes on each side.
Transfer the lamb chops to a casserole dish and place into oven to cook for an additional 8 – 10 minutes or until cooked as desired.
Place the blanched peas in a bowl and crush them lightly with a fork. Add the mint, 1/4 cup parsley, salt and pepper and mix together.
Serve the peas over the lamb chops with lemon wedges on the side.
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