Lamb chops in parmesan crust

8 servings

Ingredients

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Directions

Jeffrey Nathan, owner chef of the New Deal Restaurant in New York City, prepared the Easter dish, which is the restaurant's most popular menu item. The recipe is far too good to keep for just once a year. You could easily cut it in half to serve at smaller get togethers. ½ - 1 cup olive oil 16 rib lam chops all purpose flour for dredging the chops 6 large eggs, lightly beaten 1 lb grated paremsan cheese ½ cup butter 2 medium tomatoes, chopped 8 garlic cloves, finely chopped 2 lbs spinach, thoroughly rinsed 1 tsp dried rosemary leaves 1 tsp dried sage leaves salt and pepper to taste 2 lemons, cut into wedges, for garnish Preheat the oven to 350F. In a large skillet, heat ½ cup of the oil over medium high heat. Dip the lamb chops in flour to lightly coat both sides; shake off any excess. Dip the chops in the eggs and then in the Parmesan cheese so that both sides are evenly coated. A few at a time, cook the chops for about 3 minutes on each side, or until they are lightly browned. Transfer the chops to a roasting pan that is large enough to hold them in a single layer. Bake the chops in the oven for 15-20 minutes, or until they are cooked the way you like them, about 15-20 minutes for medium rare. In another large skillet, heat the butter over medium heat. Add the tomatoes and garlic and cook for 2 minutes, stirring frequently. Add th espinach and herbs and cook just until the spinach is wilted, stirring frequently. Season with salt and pepper. Serve the lamb chops with the spinach and garnish with lemon wedges. Makes 8 servings. Origin: Cooking with Regis and Kathie Lee. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-22-94

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