Garlic Crumbed Lamb Loin Chops with Herbed Tomato Sauce
These garlic crumbed lamb loin chops are perfect for a dinner party. Served with an unctuous herbed tomato sauce, they will win over any dinner guests.
A Refined Winter Warmer
As the winter nights draw in and you want to make a dish that really warms your cockles, this crumbed lamb dish will deliver.
The rich tomato sauce adds a Mediterranean angle, and the garlic-heavy crumb adds texture to the tender meat.
Lamb Loin Chops are great for a dinner party because they are both rustic and refined. They can be served with any vegetable accompaniment of your choosing.
Garlic Crumbed Lamb Loin Chops with Herbed Tomato Sauce
Course: DinnerCuisine: American4-6
servings45
minutes30
minutesIngredients
12 Lamb Loin Chops
9 slices wholegrain bread
4 cloves grlic, chopped coarsely
3 small fresh red chillies, seeded, chopped coarsely
¼ cup fresh oregano leaves
2 teaspoons cracked black pepper
¼ cup plain flour (40g)
1/3 cup milk (80ml)
2 tablespoons seeded mustard
1 tablespoons olive oil
1 medium onion, sliced (150g)
2 cloves garlic, crushed, extra
400g can tomato pieces
2 tablespoons tomato paste
½ cup dry white wine (125ml)
2 tablespoons chopped fresh oregano, extra
¼ cup vegetable oil (60ml)
Directions
- Remove and discard crusts from bread; chop bread coarsely. Blend or process bread, chopped garlic, chilli, oregano and pepper just until finely chopped.
- Coat lamb in flour; shake off excess.
- Brush lamb with combined milk and mustard; ; press on breadcrumb mixture.
- Cover refrigerate 30 minutes.
- Meanwhile heat olive oil in medium pan; cook onion and crushed garlic, stirring, about 5 minutes or until onion is browned lightly.
- Stir in undrained tomatoes, paste, wine and extra oregano; bring to boil. Simmer, uncovered for about 10 minutes or until mixture thickens slightly.
- Heat vegetable oil in large pan; cook lamb, in batches, until browned (or you can grill in oven) until desired. Drain; serve with hot tomato sauce.