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Mint Lamb Chops With Caramelized Shallots
Modified from Brian Turner's "Ready Steady Cook" (bbc.co.uk Food site).
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of fresh mint
For the caramelised shallots
In a blender, mix the breadcrumbs, mint and parsley until well combined.
Place into a bowl.
Coat the lamb chops in the flour then dip in the egg and into the breadcrumbs until well coated.
Season with salt and freshly ground black pepper.
Heat a frying pan to a medium heat.
Add half the oil and place the lamb chops into the pan.
Cook for about 5 minutes or until a deep, golden brown.
Watch carefully that the coating doesn't start to burn, turning down heat if necessary.
Turn the chops over, add the rest of the oil, and cook until the internal temperature reaches 145 degrees F (medium-rare) or 160 degrees F (medium).
Remove the chops and allow them to rest for three minutes.
To make the caramelised shallots, in a small frying pan over a hot heat, add the butter and sugar together for one minute.
Add the shallots and cook until golden.
Turn down the heat and cook for a further two minutes.
Serve the lamb chops with the caramelised shallots on the side.
Note: Buttered peas with a little mint and parsley make a great side dish.
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