Lamb Chops Perinette
Print recipe| Serves | 4 |
| Inspiration | Cordon Bleu - Cotelettes D'Agneau Pepinette |
Ingredients
- 9 - 10 Thick lamb loin chops
- 1/2 cup fresh white bread crumbs
- 1/2 Tsp salt
- freshly ground pepper
- 1/2 Tsp dried parsley
- 1/4 cup black forest ham (finely chopped)
- 1 Large egg (beaten)
- butter for frying
Savory Garnish
- 1 14 oz (398 ml) tin unsalted diced tomatoes or fresh that have been peeled and chopped
- 1 sweet yellow or red or orange pepper (thinly sliced)
- 1 Medium to large onion (thinly sliced)
- 1 Tsp paprika
- freshly chopped parsley
- butter for frying
Directions
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Finely mince the ham. Set aside.  | |
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Using a blender, food processor or Bullet, make fresh white bread crumbs. Season the crumbs with the salt, pepper and parsley. Add the chopped ham to the crumbs.  | |
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Brush the lamb chops with the beaten egg and then roll in the crumb mixture, pressing it well on.  | |
| Savory Garnish | |
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Slice the onion and cut the pepper into strips. Melt some butter in a frying pan and cook the onion and pepper to soften. Add the chopped tomatoes, and paprika. Season well with salt and pepper. Simmer for about 10 - 15 minutes on low.  | |
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Fry the chops until golden brown on both sides about 8 minutes per side, depending on the thickness of the chops. Test one chop....it should have just a hint of pink left in the centre.  | |
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To serve, arrange en couronne (in a a circle) with the tomato salpicon (Savory Garnish) in the middle.  | |