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Parmesan- and Olive-Crusted
Australian Lamb Chops
Courtesy of The Australian Meat & Livestock Association
12 Australian loin lamb chops, about 1" thick
3/4 cup grated Reggiano-Parmigiano
1 tablespoon finely chopped garlic
3/4 cup imported black olives, pitted and finely chopped
1 tablespoon fresh thyme, chopped
9 tablespoons olive oil, divided
Pre-heat oven to 350 degrees F. Combine the Parmesan cheese,
garlic, black olives, thyme and 6 tablespoons of olive oil.
Spread 1 tablespoon of cheese mixture evenly on one side of
each chop. Heat the remaining oil in a non-stick sauté pan
over medium heat. Place the chops in the pan, with the
Parmesan mix side up. Brown the chops, then flip and cook for
30 seconds to 1 minute. Using a spatula, flip the chops again
onto a baking tray and place in a preheated 350-degree F oven
for 4-5 minutes or until the chops reach an internal
temperature of 130-135-degree F for medium-rare. Serves 6
Wine suggestions: Rich, full-bodied red - 1998 Cosentino, The
Poet; 1999 Crane Family Merlot, Don Raffaele Estate; 1998
Yalumba Cabernet Sauvignon, The Menzies.
From Carole Kotkin of
The Wine News
***Write a review of this recipe!***
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