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Lamb Chops with Garlic-Parsley Crust and Sauteed Spinach

This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, September 2007

Ingredients

  • 1 tablespoon plain dried breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1 small garlic clove, minced
  • 1 teaspoon finely grated lemon zest, plus lemon wedge for serving
  • 2 teaspoons olive oil
  • Coarse salt and ground pepper
  • 2 loin lamb chops (3 to 5 ounces each)
  • 1 bunch (8 ounces) flat-leaf spinach, stems trimmed

Directions

  1. In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.

  2. In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.

  3. Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.

Cook's Notes

The crunchy garlic-parsley crust seals in the juices of the lamb. It's easiest to flip the chops with tongs rather than a spatula to keep the crust intact.

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