Parmesan-Herb Lamb Chops with Mint Aioli

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


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

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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