Lamb Chops Perinette

Lamb Chops Perinette are breaded with an interesting mixture that includes chopped ham and served with a Salpicon (savory garnish) of tomatoes, pepper, onions and paprika.

Lamb Chops Perinette is a derivation of the recipe that I made at the Cordon Bleu Cookery School in London. There, we worked with the best end neck of lamb and divided the meat into chops. In Canada, I let the butcher do the work. Canned pimentos have been replaced with fresh sweet pepper.

The combination of flavours is amazing. I served this with roasted portabello mushrooms and a spinach salad.

Enjoy!

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


Finely mince the ham. Set aside.

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.

Brush the lamb chops with the beaten egg and then roll in the crumb mixture, pressing it well on.
Savory Garnish

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.

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.

To serve, arrange en couronne (in a a circle) with the tomato salpicon (Savory Garnish) in the middle.