These succulent herb-crusted lamb chops, drizzled with sweet raspberry sauce, make a beautiful presentation and the flavor is poetic. I drool just thinking about them.
Herb-Crusted Lamb Chops with Raspberry Sauce
- March 9, 2022
- 2
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Ingredients
- SAUCE
- ½ cup red wine (Cabernet or Merlot)
- 2 cups fresh raspberries
- ½ cup raspberry jam
- 2 tsp fresh thyme leaves, finely chopped
- ¾ cup sugar
- ½ tsp salt
- LAMB CHOPS
- Canola oil for frying (or other oil with
- a high smoke point)
- 8 to 10 lamb chops, Frenched
- ¼ cup Dijon mustard
- ½ cup seasoned breadcrumbs
- 2 tsp fresh thyme leaves, finely chopped
- 1 tsp fresh rosemary leaves,
- finely chopped
- 2 tsp fresh mint leaves, chopped
- 2 tsp garlic powder
- 1 tsp freshly ground black pepper
- ½ tsp salt
- Raspberries, rosemary sprigs, and chopped mint, for garnish
Directions
- Step 1
- Place all of the sauce ingredients into a blender or food processor and purée until smooth.
- Step 2
- Transfer the liquid to a saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until the sauce is reduced and thickens, about 30 minutes. Stir occasionally and watch so it doesn’t burn. Remove from heat and set aside.
- Step 3
- Remove the lamb chops from the refrigerator and let sit, covered, to come to room tem- perature, about 30 minutes.
- Step 4
- In a shallow bowl, mix together the bread- crumbs, thyme, rosemary, mint, garlic, black pepper and salt.
- Step 5
- Pat the lamb chops dry with paper towels. Brush all sides of each chop with Dijon mus- tard, then roll in breadcrumb mixture until well-coated. Tap off any excess.
- Step 6
- Heat 3 tbsp oil in cast iron or stainless steel skillet over medium-high heat. Place half of the lamb chops in the pan and cook until golden brown, about 3 minutes per side. Remove from pan and repeat with remaining lamb chops and oil.
- Step 7
- Transfer the chops to serving plates, drizzle the raspberry sauce around or over the chops and garnish with raspberries, rosemary sprigs and mint leaves.
