Parmesan-Herb Lamb Chops with Mint Aioli

Parmesan-Herb Lamb Chops with Mint Aioli
Photo by James Carrier


  • Mint aioli
  • 1 teaspoon Dijon mustard
  • 8 lamb rib chops (each about 3/4 in. thick, 2 lb. total)
  • 1 clove garlic, peeled and minced or pressed
  • ¼ teaspoon coarse-ground pepper
  • ¾ cup panko (see notes) or other fine dried bread crumbs
  • 2 tablespoons white wine vinegar
  • + 4 more ingredients
    • 2 tablespoons melted butter or margarine
    • Salt
    • 1 ½ tablespoons grated parmesan cheese
    • 2 tablespoons chopped fresh mint leaves

1. In a shallow bowl, mix vinegar, mustard, garlic, and pepper. In another shallow bowl, stir together panko, cheese, and mint. 2. Trim excess fat from lamb and discard. Rinse chops and pat dry. One at a time, turn chops in vinegar mixture to coat well; lift out and press firmly in panko mixture,...

View full recipe at My Recipes


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