PARMESAN CRUSTED LAMB CHOPS Apr 11 Written By Eleanor Debel https://www.youtube.com/shorts/SsjvsYi86rQ PrintPARMESAN CRUSTED LAMB CHOPS Yield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients1 frenched rack of lamb, cut into individual chops 1 Tbsp olive oil 1 Tbsp salt, pepper and garlic powder blend Toppings:½ cup mozzarella cheese ½ cup parmesan cheese ¼ cup heavy cream1 tsp dried italian herb blend ⅓ cup panko bread crumbs ¼ cup crushed pistachios ¼ tsp kosher salt 1 garlic clove, grated on a microplane InstructionsPreheat your oven to 350 F. Line a sheet tray with aluminum foil. Heat a large cast iron pan over high heat. Toss the lamb chops with olive oil and seasoning blend until evenly coated. Sear the chops in batches so they aren’t crowded in the pan for about 1 minute per side, just to give them a nice golden crust. Remove the seared chops to the foil lined tray and set aside while you make the toppings In a large bowl whisk together the shredded cheeses, cream, and dried herb blend. Stir together the panko bread crumbs, crushed pistachios, salt and grated garlic. Top each chop with a heaping spoonful of the parmesan cheese sauce mixture, then a sprinkle of breadcrumbs and pistachio to cover the top. Repeat for all the chops. Cook the chops in the preheated oven until the cheese sauce is melting and bubbly and the bread crumbs are golden brown and crisped, about 10 minutes. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meat Eleanor Debel
PARMESAN CRUSTED LAMB CHOPS Apr 11 Written By Eleanor Debel https://www.youtube.com/shorts/SsjvsYi86rQ PrintPARMESAN CRUSTED LAMB CHOPS Yield 4Prep time10 MinCook time15 MinTotal time25 MinIngredients1 frenched rack of lamb, cut into individual chops 1 Tbsp olive oil 1 Tbsp salt, pepper and garlic powder blend Toppings:½ cup mozzarella cheese ½ cup parmesan cheese ¼ cup heavy cream1 tsp dried italian herb blend ⅓ cup panko bread crumbs ¼ cup crushed pistachios ¼ tsp kosher salt 1 garlic clove, grated on a microplane InstructionsPreheat your oven to 350 F. Line a sheet tray with aluminum foil. Heat a large cast iron pan over high heat. Toss the lamb chops with olive oil and seasoning blend until evenly coated. Sear the chops in batches so they aren’t crowded in the pan for about 1 minute per side, just to give them a nice golden crust. Remove the seared chops to the foil lined tray and set aside while you make the toppings In a large bowl whisk together the shredded cheeses, cream, and dried herb blend. Stir together the panko bread crumbs, crushed pistachios, salt and grated garlic. Top each chop with a heaping spoonful of the parmesan cheese sauce mixture, then a sprinkle of breadcrumbs and pistachio to cover the top. Repeat for all the chops. Cook the chops in the preheated oven until the cheese sauce is melting and bubbly and the bread crumbs are golden brown and crisped, about 10 minutes. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meat Eleanor Debel
