Crispy Lamb Chops

You know how much I love fried panko-coated pork chops; well, it would never have occurred to me to try it with lamb chops if it hadn't been for Nigella. (I won't tell you exactly what Andy said after eating these, but it was something along the lines of "I'd eat anything that's breaded in panko and fried.") Nigella calls for regular bread crumbs, though—silly, silly woman!

10 lamb rib chops (Nigella calls for "lamb chop cutlets with bone in." I have no idea what this means—any Brits out there who can enlighten me? In her photo they looked like rib chops with shorter bones. I'm considering bringing the book to Dewar's to ask the meat experts there. Anyhow, we got regular rib chops, and they work great.)
3/4 cup fresh white bread crumbs panko
1 Tablespoon grated Parmesan cheese
2 eggs, beaten with salt and pepper
canola oil (Nigella calls for "olive oil (not extra-virgin)," but I had only extra-virgin on hand. I couldn't decide whether she was saying not to use extra-virgin because it's a waste of the good stuff or because it has a lower smoking point. Fearing the latter, I used canola. Now I keep the not extra-virgin kind of olive oil on hand for this recipe.)

Layer the chops between two sheets of plastic wrap and flatten them slightly with a mallet .

On a sheet of wax paper, combine the panko and Parmesan; put the seasoned eggs in a bowl.

Heat about 1/2 inch of oil in a skillet. Dip the chops first in the egg mixture and then press them into the bread crumbs. Fry the chops for about 3 minutes each side, until a deep golden brown.

I was really looking for a condiment of some sort, to cut the richness of these amazingly yummy chops. I like applesauce with fried pork chops, ketchup with fried clams and French fries, chipotle mayo with fried fish tacos (which reminds me that I never posted about the fish tacos I made this summer), and so on, but I couldn't think of anything that would go with these. Any ideas? No mint, please—mint is for candy.

Update (12/14/05): We made these again tonight. I had mine with tzatziki (purchased), which to me was absolutely perfect. Andy had red currant jelly, which he had hoped to make into a sauce but ended up just using straight. He liked it but found it too sweet. So, next time, we'll try to make a Cumberland sauce for him. Me, I'm sticking with the tzatziki. Thanks, James!

Another Update (2/1/07): The Cumberland sauce was good, but then I discovered a rosemary jelly made by Rosebud Farm, and Andy prefers that. Me, I'm still high on tzatziki with these chops.

Comments

[Jo]

It's got to be redcurrant sauce with the lamb chops!

[James]

Tzatziki?

[Library Lady]

My mom never used mint sauce with lamb--though I find that tabouli is great with lamb and I LOVE mint in that!

She usually broiled lamb with a commercial sauce called "Saucy Susan". It's akin to duck sauce, and was a great joke at our house because Mom's name IS Susan! It would make a good dipping sauce as well.

For that matter, tzatziki would be good too. We just LOVE lamb at our house, period!

[James]

It's funny - the first time I heard of mint jelly with lamb I was dumbfounded (I imagined something candy-like).

Growing up with a lebanese Mom, lamb was a savory dish. Things like shish kebab (laham mishweh) were what we expected. We ate lots of mint (in fattoush salad, tabouli, and in some stuffed dishes) but I never associated it with lamb.

[jo]

Not only is smoke point an issue, but it is a shame to waste Extra Virgin on being heated. Heating causes it to lose the flavours you seek out in EVOO in the first place.
You could have used plain old olive oil, but were correct to switch to canola.
Cutlet in U.K. is a chop in the U.S. we are the only country in the world who call a cutlet a boneless pounded piece of meat. You indeed purchased the correct cut.
They look devine, I am on my way upstairs to panko some pork chops (cutlets) as we speak.

[SantanaFan]

Found this modified tzatziki recipe by Flay, which was recommended for leg of lamb. It is actually very easy to make and has been a big hit with our friends.

Yogurt Sauce

Ingredients:
2 cups plain lowfat yogurt, drained for 30 minutes through a strainer lined with cheesecloth
2 plum tomatoes, seeded and finely chopped
2 cloves garlic, minced finely
1/4 cup finely chopped parsley
1 tablespoon lime juice
Salt & freshly ground pepper

Method:

* Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let it sit at least one-half hour before serving.