Prepare the Herb Crust: In a shallow dish, combine the breadcrumbs, chopped parsley, minced garlic, salt, and pepper. Mix until evenly distributed.
Coat the Lamb: Dip each lamb chop into the beaten egg, ensuring it’s fully coated. Then, roll the lamb chop in the breadcrumb mixture, pressing gently to adhere the crust.
Sear the Lamb: Heat a pan over medium-high heat and melt 20g of butter. Sear the lamb chops for about 2-3 minutes per side, or until they develop a golden brown crust.
Bake the Lamb: Transfer the seared lamb chops to a preheated oven at 180°C (350°F) and bake for 8-10 minutes for medium-rare, or longer if you prefer your lamb more cooked.
Make the Red Wine Sauce: While the lamb is baking, add red wine and beef stock to the pan used for searing the lamb. Bring to a simmer and reduce the sauce by half, about 5-7 minutes. Taste and adjust seasoning with salt and pepper if necessary.
Serve: Once the lamb is cooked to your liking, plate it and pour the red wine sauce over the top. Garnish with fresh herbs like parsley or thyme.
Serving and Storage Tips:
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