Lamb Chops with Pepperonata

The fresh tangy flavour of garden fresh pepperonata tops these cheese enhanced lamb chops. If you like, use smaller loin chops.

Preparation time

25 minutes

Ready in

58 minutes

Cooking Time: 25 minutes
Baking Time: 8 minutes

Makes

8 servings

Cook Mode

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Ingredients

Pepperonata:

  • 2 tbsp (25 mL) vegetable oil
  • 2 cloves Ontario Garlic, minced
  • Half small Ontario Red Onion, chopped
  • 1 each sweet Ontario Green and Yellow Pepper, chopped
  • 1 cup (250 mL) diced Ontario Eggplant
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 1/2 cup (125 mL) water
  • 2 tbsp (25 mL) each tomato paste and red wine vinegar
  • 2 tbsp (25 mL) each chopped fresh Ontario Basil and Parsley or Mint

Chops:

  • 1 Ontario Egg, lightly whisked
  • 1/2 cup (125 mL) seasoned dry breadcrumbs
  • 1/3 cup (75 mL) grated Ontario Parmesan Cheese
  • 2 tbsp (25 mL) chopped fresh Ontario Parsley or Mint
  • 2  cloves Ontario Garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • 4 Ontario Lamb Shoulder Chops (about 750 g total)
  • 5 tbsp (90 mL) vegetable oil, (approx)

Instructions

Pepperonata: In large skillet, heat oil over medium heat. Cook garlic and onion for 3 minutes. Add peppers, eggplant, salt and red pepper flakes; cover and cook for 5 minutes. Uncover, add water; cook, stirring for about 4 minutes or until vegetables are very soft. Stir in tomato paste and vinegar; cook for 2 minutes. Stir in basil and parsley and remove from heat; set aside.

Chops: Place egg in shallow dish. In another shallow dish, combine breadcrumbs, cheese, parsley, garlic and 1/4 tsp (1 mL) each of the salt and pepper. Sprinkle lamb chops with remaining salt and pepper. Dip each lamb chop into egg, then dredge well on both sides in breadcrumb mixture. Place on plate.

In large nonstick skillet, heat 3 tbsp (45 mL) of the oil over medium-high heat. Add lamb chops, in batches and brown both sides well, adding more oil if necessary

Place on lightly sprayed rimmed baking sheet. Bake in 350°F (180°C) oven for about 8 minutes or until chops reach internal temperature of 145°F (63°C) for medium-rare or until desired doneness. Serve topped with pepperonata.

Tip: Substitute 8 to 12 lamb loin chops for the shoulder chops (amount varies on size). 

Nutritional Information

1 Serving 

  • PROTEIN: 34 grams
  • FAT: 35 grams
  • CARBOHYDRATE: 22 grams
  • CALORIES: 545
  • FIBRE: 4 grams   
  • SODIUM: 1230 mg
     

Recipe tags

Dinner

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