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Categories:
lamb chops drizzle olive oil seasoning Nicoise olives shallots garlic goat cheese salt freshly ground black pepper Dijon mustard bread crumbs olive oil fresh spinach leaves
Viewed: 14 - Published at: 5 years agoIngredients
- 12 large-eye lamb chops, frenched
- Drizzle olive oil
- Creole seasoning
- 26 Greek or Nicoise olives, pitted and quartered
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 2 ounces goat cheese
- Salt
- Freshly ground black pepper
- 1/2 cup Dijon mustard
- 2 cups fine dried bread crumbs
- 1/4 cup olive oil
- 16 large fresh spinach leaves
Method
- Preheat the grill.
- Make a 1-inch slit on the side of each chop.
- Season with olive oil and Creole seasoning.
- Place on the grill and cook for 2 minutes on each side.
- Remove and cool completely.
- In a mixing bowl, combine the olives, shallots, garlic and cheese.
- Season with salt and pepper.
- Mix well.
- Stuff the pocket of each lamb chop with about 1 tablespoon filling.
- In another mixing bowl, combine the bread crumbs and olive oil.
- Season with Creole seasoning and mix well.
- Smear each chop with the mustard.
- Dredge the chops in the seasoned bread crumbs, coating completely.
- Place on a parchment lined baking pan and place a preheated 375 degree oven.
- Roast for 8 to 10 minutes for medium-rare.
- Remove from the oven and let the chops rest for a couple of minutes before serving.
- Fry the spinach until crispy, about 30 seconds.
- Remove and drain on paper towels.
- Season with salt.
- Spoon the White Bean Ragout mixture in the center of each plate.
- Lay 3 of the chops in the center of each plate, crossing the bones.
- Garnish with the fried spinach leaves.
