Lamb Chops with Scallions
This Lamb Chops with Scallions dish is great for a quick and easy weeknight supper.
Years ago I worked in a high end restaurant and this was the specialty of the house. You are hereby urged to get some lamb chops and enjoy them this way.
Put a skillet on at medium high and add enough olive oil to coat the bottom. in a shallow bowl put the flour, dried basil, grated parmesan cheese, garlic powder, salt and pepper and mix them together.
Press the lamb chops on to the mixture getting both sides coated.
Put them into the hot skillet and…….
…….sear them on both sides. Check them with a meat thermometer or poke them to see when they are done the way YOU like them.
While the lamb chops are cooking rinse off and chop the scallions – shallots or onions work in place of the scallions if necessary. When the chops are seared remove them to a plate on an idle burner on the stove. Put the butter and the scallions in the pan and stir with a wooden spoon getting the bits off the bottom. Sprinkle with a little salt and pepper.
When they have just started to show signs of getting translucent on the edges add the white wine or chicken broth.
Stir a few times as the liquid reduces a little. Serve with the scallions and liquid from the skillet on the lamb chops.
We had some leftover risotto with peas in the freezer so that was our carb and veggie tonight.
And here is another real good lamb chop recipe
Lamb Chops with Scallions
Ingredients
- olive oil
- 1/2 cup flour
- 1/4 cup grated parmesan cheese
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- salt and black pepper
- 4 lamb chops thick cut - loin
- 1 cup chopped fresh scallions
- 1/2 cup white wine or chicken broth
Instructions
- Put a skillet on at medium high and add enough olive oil to coat the bottom. Put the flour, dried basil, grated parmesan cheese, garlic powder, salt and pepper in a shallow bowl and mix them together.
- Press the lamb chops on to the mixture getting both sides coated. Put them into the hot skillet and sear them on both sides. Check them with a meat thermometer or poke them to see when they are done the way YOU like them.
- While the lamb chops are cooking rinse off and chop the scallions - shallots or onions work in place of the scallions if necessary. When the chops are seared remove them to a plate on an idle burner on the stove. Put the butter and the scallions in the pan and stir with a wooden spoon getting the bits off the bottom. Sprinkle with a little salt and pepper.
- When they have just started to show signs of getting translucent on the edges add the white wine or chicken broth. Stir a few times as the liquid reduces a little. Then serve up and enjoy your Lamb Chops with Scallions.
