Lamb Chops With Crusted Eggplant And Pesto Recipe

Name: Lamb Chops With Crusted Eggplant And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 12 None French-trimmed lamb chops (about 1 1/3 lbs); 1 None egg; 2 tbsp milk; 2 tbsp flour; 1 1/2 cups panko (Japanese breadcrumbs); 1 medium eggplant, thickly sliced; 1 tbsp extra virgin olive oil; 1/3 cup pesto; 8 oz arugula

Servings: persons

1
Season lamb. Heat 1 tbsp of the oil in a large skillet on high heat. Cook lamb for 3 mins each side, or until browned and cooked to desired doneness. Remove from pan; cover to keep warm.
2
Meanwhile, lightly beat egg and milk in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls.
3
Pat eggplant dry with paper towel. Dip in flour, shaking off excess. Dip in egg mixture, then coat in breadcrumbs.
4
Heat remaining oil in same pan on medium heat. Cook eggplant, in batches, for 2 mins each side, or until lightly browned. Drain on paper towel.
5
Drizzle extra virgin olive oil over pesto. Serve lamb with eggplant, arugula and pesto.

1254

kcal

Calories

Fat

Carbs

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 10 ingredients. The key ingredients include: 1/4 cup olive oil, 12 None French-trimmed lamb chops (about 1 1/3 lbs), 1 None egg, 2 tbsp milk, and more.

Yes, Lamb Chops With Crusted Eggplant And Pesto falls under the Meat & Poultry 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!

Lamb Chops With Crusted Eggplant And Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions