Boneless Lamb Chops With Sage Cream

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 lb boneless lamb chop, 3/4-inch-1-inch thick, trimmed of fat
• 2 cups milk
• 1 teaspoon salt
• 2 green onions, minced
• 10 sage leaves, roughly chopped
• 4 tablespoons olive oil, extra-virgin
• 2 tablespoons white
• 1 tablespoon dijon mustard
• 1/2 lb baby spinach
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons vegetable oil
• salt & pepper

Recipe

• 1 place trimmed lamb chops in a large, shallow casserole.
• 2 combine the milk and salt and pour over the chops.
• 3 refrigerate for at least 1 hour (maximum 4.) turn once during the brining.
• 4 combine the green onions, sage, olive oil, white , mustard and a pinch of salt and pepper in a food processor.
• 5 process until it's as creamy as your machine will manage. set aside.
• 6 combine the bread crumbs with a scant teaspoon of salt and plate.
• 7 drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
• 8 in a large skillet, heat the vegetable oil over medium-high heat.
• 9 fry the chops maximum 3 minutes per side. don't crowd the pan; you may have to do a second batch.
• 10 serve the lamb on top of a generous handful of undressed baby spinach (looks great on wooden boards.).
• 11 either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.