Parmesan-Crusted Lamb Chops

I never liked lamb chops until I made this Italian-inspired recipe. I use the classic breading technique of dusting (with cheese instead of flour), dipping (in egg), and coating (with bread crumbs), which makes these chops delicate and special enough for a dinner party.

Serves 4 to 6.

½ to 1 cup finely grated Parmesan cheese
2 large eggs, beaten
1½ to 2 cups fine fresh bread crumbs
1 teaspoon finely chopped fresh rosemary leaves
2 teaspoons finely chopped fresh mint leaves
12 to 16 lamb rib chops (about 2¾ to 3 pounds), cut ¾ to 1-inch thick
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup olive oil
1 lemon, cut into 8 wedges

1. Place the Parmesan cheese on a plate. Place the eggs in a shallow bowl. Place the bread crumbs, rosemary, and mint on a plate and mix to combine.

2. Sprinkle the chops with the salt and pepper

3. Dip the chops, one at a time, in the Parmesan, patting them down to make sure the cheese adheres. Dip them in the eggs and then in the bread crumb mixture, patting then down and then shaking off any excess. Transfer the breaded chops to a wire rack placed over a plate. Refrigerate, uncovered, at least 30 minutes and up to 4 hours.

4. Place a large skillet over medium-high heat and when it is hot, add the oil. (The oil should reach halfway up the sides of the chops.) Add half the chops, one at a time, allowing the pan to reheat 30 seconds before each addition, and cook until well browned on the outside and rare on the inside (the meat should register 135 to 140 degrees), about 2 to 3 minutes on each side. Drain on a paper towel.

5. Reheat the oil and repeat with remaining chops. Transfer the chops to a heated serving platter and serve immediately, garnished with the lemon wedges.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)