Lamb Chops with Lemon-Garlic Crumbs and Chile Peppe

Name: Lamb Chops with Lemon-Garlic Crumbs and Chile Pepper Gelee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3/4 cup panko (Japanese bread crumbs); Salt and freshly ground pepper; 2 tablespoons grapeseed oil; 1/4 cup minced garlic; 1/4 cup finely diced lemon zest; 1 1/2 tablespoons chopped cilantro; 1/2 cup red wine vinegar; 1/4 cup Shaoxing wine; 2 tablespoons Japanese rice vinegar; 2 tablespoons sweet wine; 1/4 cup honey; 1/4 cup sugar; 1/4 red bell pepper, seeded; 1 fresh hot red chile, seeded; 1 dried Thai chile; 2 whole cloves; About 2 tablespoons Agar Agar powder (see Note); 2 racks of lamb with 6 to 8 ribs, frenched and cut into individual chops; Salt and freshly ground pepper; 2 tablespoons peanut oil

Servings: persons

2 tablespoons olive oil
3/4 cup panko (Japanese bread crumbs)
Salt and freshly ground pepper
2 tablespoons grapeseed oil
1/4 cup minced garlic
1/4 cup finely diced lemon zest
1 1/2 tablespoons chopped cilantro
1/2 cup red wine vinegar
1/4 cup Shaoxing wine
2 tablespoons Japanese rice vinegar
2 tablespoons sweet wine
1/4 cup honey
1/4 cup sugar
1/4 red bell pepper, seeded
1 fresh hot red chile, seeded
1 dried Thai chile
2 whole cloves
About 2 tablespoons Agar Agar powder (see Note)
2 racks of lamb with 6 to 8 ribs, frenched and cut into individual chops
Salt and freshly ground pepper
2 tablespoons peanut oil

1
In a small skillet, heat the olive oil until shimmering.
2
Add the panko and cook until golden.
3
Season with salt and pepper and drain on paper towels.
4
Let cool.
5
Wipe out the skillet.
6
Heat the grapeseed oil in the skillet.
7
Add the garlic and cook over moderate heat, stirring, until golden.
8
Drain and season with salt and pepper.
9
Let cool.
10
In a bowl, toss the garlic with the panko, lemon zest and cilantro.
11
In a medium saucepan, combine all of the ingredients except for the Agar Agar.
12
Bring to a simmer over moderate heat and simmer for 30 seconds.
13
Transfer the mixture to a blender and puree.
14
Wipe out the saucepan.
15
Strain the syrup through a fine sieve set over the saucepan and skim any foam from the surface.
16
For every cup of the syrup whisk in 1 tablespoon of the Agar Agar.
17
Bring to a simmer and remove from the heat.
18
Let the gelee cool to room temperature.
19
Season the lamb chops with salt and pepper.
20
Heat the peanut oil in a large skillet.
21
Working in batches if necessary, sear the lamb chops over moderately high heat until browned on both sides and the meat is medium rare.
22
Spoon the garlic crumbs onto plates.
23
Arrange the lamb chops over the crumbs.
24
Top with some of the gelee and serve.
25
Pass the remaining gelee at the table or reserve for another use.

458

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 3/4 cup panko (Japanese bread crumbs), Salt and freshly ground pepper, 2 tablespoons grapeseed oil, and more.

Yes, Lamb Chops with Lemon-Garlic Crumbs and Chile Pepper Gelee 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 Lemon-Garlic Crumbs and Chile Pepper Gelee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions