How to Cook Lamb Chops with a Mascarpone and Fresh Bread Crumb Topping
Hello friends today, I am going to share with you how to cook Lamb Chops. This is a recipe that is going to knock your socks off! Let me tell you, these lamb chops are not your ordinary weeknight dinner. We're taking them up a notch with a luscious mascarpone crust, and an extra bit of crunch from fresh bread crumbs. You're going to fall in love with this combination of creamy and crispy textures, all bursting with flavor!Soo good and so easy to make, so, my friends, let's not waste any more time! Let's get cooking!
Recipe Video
Recipe Ingredients
Prepare the Lamb Chops:
- 2 tablespoons Clarified Butter of Cooking Oil
- 2 to 3 Chops per person depending on the size (the Chef used a 2 ½ pound Rack)
- 1 ½ cups Seasoned Bread Crumbs (see link for complete recipe)
- 4 to 6 ounces Cheese Mixture (see recipe below)
Prepare the Cheese Mixture:
- 4 to 6 ounces Mascarpone or Cream Cheese
- 1 teaspoon Parsley chopped
- 1 teaspoon Fresh Thyme chopped
- 1 tablespoon Garlic chopped
- 1 teaspoon Sun-dried Tomatoes chopped
- Salt and Pepper to taste
Prepare the Rutabaga Mash:
- 1 large Rutabaga
- 4/5 Whole Garlic Cloves
- 2 to 3 tablespoons Sweet Butter
- Salt and Pepper to taste
- 1 teaspoon Fresh Thyme chopped
- 1 tablespoon Maple Syrup
- 1 or 2 dashes of Hot Sauce
Prepare the Sauce:
- 5 tablespoons of Sweet Butter
- ¼ cup Shallots minced
- ¼ cup dried Blueberry or Cherries or Cranberries
- 1 ½ tablespoon Fresh Sage chopped
- 2 tablespoons Aged Balsamic Vinegar (if you do have an aged balsamic be sure to add 1 tablespoon of sugar to offset the acidity)
- ¼ cup of Port Wine or Marsala or Madeira (optional if you do not drink wine, add stock)
- 1 cup Beef Stock
- 1 dash of Bourbon (optional)
Prepare the Broccolini:
- 1 bunch of Broccolini
- ¼ cup Red Onion chopped
Recipe Instructions
Makes 3 to 4 Servings (or 2 large Servings)
Make the Lamb Chops:
- Season the Chops with salt and pepper. In a sauté pan heat the olive oil, when hot (365ºF/ 185ºC ) add the lamb and sauté for 1 to 2 minutes on each sides, or longer if you like your meat more cooked. Remove from the heat and let cool at room temperature for at least 30 minutes.
Preheat Oven to 400°F / 205°C
- Cover each lamb chop with a thin layer of the cheese mixture and coat to cover each chops completely with the bread crumbs mixture.
- Bake for 5 to 7 minutes, or until golden brown and cooked to your liking 120º / 125º for rare and 135º / 140º for medium.
Make the Cheese Mixture:
- Mix the Mascarpone with the garlic, parsley, thyme and sundried tomatoes.
Make the Rutabaga Mash:
- Peel, chop and poach the rutabaga like you would a potato until nice a tender.
- Drain and add to the food processor. Add the butter, fresh thyme, Maple syrup and hot sauce.
Make the Sauce:
- In a saucepan, heat 2 tablespoons of sweet butter. When hot add the shallots and when light golden brown, add the berries, sage, Balsamic, wine and stock. Let is cook for 30 minutes at low heat and thicken the sauce to your liking with roux of cornstarch. Add Bourbon and the remaining butter of the heat!
Make the Broccolini:
- Poach them in water until tender and plunge them immediately in ice water to stop the cooking and preserve their bright green color.
- When ready to eat, reheat in a pan with a Garlic Olive Oil salt and pepper and red onion.
