Sautéed Lamb Chops with Garlic, Lemon, and Chile

Name: Sautéed Lamb Chops with Garlic, Lemon, and Chile
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: Salt and freshly ground pepper; ¼ cup minced fresh lemon zest; 2 tablespoons minced fresh cilantro leaves; ¼ red bell pepper, cored and seeded; 1 dried Thai chile; 1 whole clove; 8 lamb rib or loin chops; 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; ½ teaspoon agar-agar; Salt and freshly ground black pepper; ¼ cup minced garlic; ½ cup extra virgin olive oil; ¾ cup Japanese panko bread crumbs; 2 tablespoons sugar; 2 tablespoons honey; 1 tablespoon sweet white wine; 1 tablespoon rice vinegar; 2 tablespoons Shaoxing wine; ¼ cup red wine vinegar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This is a fun and completely different take on lamb chops-the crumb crust, flavored with lemon zest, garlic, and cilantro, is served aside the lamb chops instead of being cooked to a crisp on top. A sweet-and-sour gelée adds another dimension of texture and flavor to the dish. To eat, dip the lamb in the bread crumbs and jelly.

Ingredients

Crumb Crust

½ cup extra virgin olive oil
¾ cup Japanese panko bread crumbs
Salt and freshly

Asia
Main course

Method

Preheat the oven to 450°F.
To make the crust: Heat half the oil in a large skillet over medium heat. Add the panko crumbs and cook, stirring occasionally, until golden. Season with salt and pepper, then drain on paper towels. Heat the remaining