Lamb Chops
4 Lamb chops, frenched and sliced into two ribs chops (double-thick cut)
2 cups bread crumbs
1 tbs salt
1 tbs pepper
4 tbs olive oil
2 teaspoons butter
1 clove garlic, minced
1 tsp fresh thyme
Sauce:
2 tbs grape jelly
2 tbs mustard
1 cup orange juice
1 tsp apple cider vingar
½ tsp salt
½ tsp pepper
Instructions:
Preheat oven to 400 degrees. Cut lamb chops into double-thick chops. Drizzle with olive oil and season with salt and pepper. Dredge in breadcrumbs. Heat olive oil and butter in a large skillet. Sear chops for 2 minutes on all sides. Remove chops and place on baking sheet. Then place in the oven for 15-18 minutes (depending on temperature preference). To prepare the sauce, add the grape jelly, mustard, vinegar, and orange juice to the skillet, and whisk together until fully incorporated. Place skillet over medium/low heat and reduce until half. To serve, place small portion of sauce on the side.
Guest Chef
Director of Pastoral Field Education
Categories: guest chef
Tags: Guest Chef Father Leo recipe patti ken Lamb chops
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