This recipe is simply breaded lamb chops cooked in a sauce, thus I call it Saucy Breaded Lamb Chops. Again, my own innovation. I had some lamb chops on hand and needed to invent a quick meal. Noting special here. Just lamb chops, flour for breading and eggs to coat the thing. The result was, well, marvelous. A delicious entrée or luncheon that goes well with your favorite grain, be it rice, couscous, millet or farro (as noted before, a type of ancient wheat grain popular in Mediterranean and Middle Eastern cuisine). With this dish, even pasta goes well with it.

Note that in this recipe I used bone round lamb chops. But you can use lamb rib chops, which is considered by many the most prized cut of lamb (and the most expensive). Or lamb loin chops, the equivalent of T-bone beef steak and very juicy. Most prefer lamb shoulder chops, Which are the most economical version. While not as tender as rib chops, if they are will seasoned (as we like it in Nuyorican cuisine) and slow cooked, they offer great taste and very good lamb flavor. You’re the boss, so pick what suits you best in terns of economics and preference.

Whichever cut of lamb you choose, with this dish you can’t go wrong.  It will impress family and friends. And leave them hankering for more.

SAUCY BREADED LAMB CHOPS

Ingredients:

4 lamb chops, preferably round bone, about 12 oz. each
Salt and ground black pepper to taste
½ teaspoon oregano
½ teaspoon dried chives
1/3 cup flour
2 eggs, lightly beaten
5 teaspoons olive oil
½ cup water
2 tablespoons flour
2 tablespoons dry wine (red or white)

Instructions:

  1. Rinse lamb chops under cold running water and pat dry with paper towels.
  2. Season them well with the salt, pepper, oregano and chives. Drizzle with 2 teaspoons olive oil
  3. Dip each chops into beaten eggs and then press them in the flour to coat.
  4. Heat the reaming 3 teaspoons olive oil in a large frypan or skillet. Add lamb chops and cook 3-4 minutes per side.
  5. Mix flour and water and add to skillet, along with the wine. Cover and cook 4 minutes more or until done. You can cook them a little longer if you wan them well done.
    Yield: 4 servings.