Brady Bunch Lamb Chops

Total Time: 2 hrs 12 mins Preparation Time: 2 hrs Cook Time: 12 mins

Ingredients

• Servings: 8
• 2 cups 1% low-fat milk
• 2 teaspoons salt
• 2 lbs boneless lamb chops (8 in total, about 1/2 inch thick)
• 3 1/2 cups fresh breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons butter

Recipe

• 1 in a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.
• 2 add lamb chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).
• 3 turn chops once, halfway through marinating/brining time.
• 4 when ready to cook chops, preheat oven to 200f and have ready an ovenproof platter.
• 5 in a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
• 6 remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs both sides of chops so they adhere.
• 7 place breaded lamb chops on a tray, keeping chops in one layer.
• 8 in a large 12-inch skillet over high heat, place butter and oil.
• 9 saute chops, 2 1/2 to 3 minutes per side only.
• 10 do not overcook, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.
• 11 place cooked chops on platter and keep warm in preheated oven.
• 12 cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).
• 13 i recommend serving with applesauce.