Baby Lamb Chops with Rosemary Parmesan Crust and Ba

Name: Baby Lamb Chops with Rosemary Parmesan Crust and Barolo Syrup with Scalloped Potatoes and Haricots Verts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 (2 to 3-ounce) baby lamb chops; 2 tablespoons Emeril's Original Essence, recipe follows; 1/3 cup Dijon mustard; 1 1/2 cups fine dry bread crumbs; 1/2 cup freshly grated Parmigiana-Reggiano; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 tablespoon minced fresh rosemary leaves; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Barolo Syrup, recipe follows; Scalloped Potatoes, recipe follows; Haricots Verts, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 3 tablespoons cold unsalted butter, cut into pieces; 1/2 cup chopped yellow onions; 1/4 cup chopped carrots; 1/4 cup chopped celery; 1 small bay leaf; 2 cups reduced veal stock or rich chicken stock; 1 bottle Barolo, or other hearty red wine; Pinch salt; Pinch freshly ground black pepper

Servings: persons

16 (2 to 3-ounce) baby lamb chops
2 tablespoons Emeril's Original Essence, recipe follows
1/3 cup Dijon mustard
1 1/2 cups fine dry bread crumbs
1/2 cup freshly grated Parmigiana-Reggiano
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh rosemary leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Barolo Syrup, recipe follows
Scalloped Potatoes, recipe follows
Haricots Verts, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup chopped yellow onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 small bay leaf
2 cups reduced veal stock or rich chicken stock
1 bottle Barolo, or other hearty red wine
Pinch salt
Pinch freshly ground black pepper
1 teaspoon unsalted butter
4 cups heavy cream
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper
3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
8 ounces Swiss cheese, grated
Salt
2 tablespoons unsalted butter
1 pound haricots verts, ends trimmed, or small thin green beans

1
["Preheat grill over medium-high heat.", "Preheat the oven to broil.", "Lightly grease a large baking sheet and set aside.", "Generously season the chops on both sides with the Essence and place onto the grill.", "Grill the chops until marked on both sides, about 2 minutes on each side.", "Remove from the grill and allow to cool.", "Spread the lamb chops on a work surface covered with plastic wrap.", "Using your fingers, evenly spread a light coating of the mustard on both sides.", "Combine the bread crumbs, cheese, oil, garlic, rosemary, salt, and pepper in a large shallow bowl and stir to mix well.", "Working 1 at a time, place the chops in the bread crumb mixture, turning to coat evenly on both sides and shaking to remove any excess.", "Place on the prepared baking sheet and bake for 8 minutes for medium-rare, or until an instant-read thermometer registers 145 degrees F. Remove the chops from the oven, increase the temperature to broil, and arrange the rack to the highest position.", "Broil the chops until the crusts are golden brown and slightly crisp, 1 to 2 minutes.", "To serve as an appetizer or main course, arrange the chops on either 8 small plates or 4 large plates, and using a tablespoon, drizzle the Barolo Syrup over the chops in a zigzag fashion.", "Serve alongside the Scalloped Potatoes and the Haricots Verts.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

2859

kcal

Calories

221

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 39 ingredients. The key ingredients include: 16 (2 to 3-ounce) baby lamb chops, 2 tablespoons Emeril's Original Essence, recipe follows, 1/3 cup Dijon mustard, 1 1/2 cups fine dry bread crumbs, and more.

Yes, Baby Lamb Chops with Rosemary Parmesan Crust and Barolo Syrup with Scalloped Potatoes and Haricots Verts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Lamb Chops with Rosemary Parmesan Crust and Barolo Syrup with Scalloped Potatoes and Haricots Verts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions