Porcini-Crusted Lamb Chops with Rosemary-Garlic Emulsion

Coated with a bread-crumb crust that includes dried porcini mushrooms and Parmigiano-Reggiano cheese, these lamb chops make an elegant entree for a special meal. The accompanying sauce is fragrant with fresh rosemary and garlic.
Average Customer Rating:
5 out of 5
5
 out of 
5
(4 Reviews) 4
4 of 4(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Porcini-Crusted Lamb Chops with Rosemary-Garlic Emulsion
Review 1 for Porcini-Crusted Lamb Chops with Rosemary-Garlic Emulsion
5 out of 5
5 out of 5
edwinb
Texas
February 25, 2011
Would You Recommend? Yes
0points
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Excellent and quick lamb
February 25, 2011
We have cooked this several times. the lamb is so good and the crust so good that the sauce is not necessary.
Review 2 for Porcini-Crusted Lamb Chops with Rosemary-Garlic Emulsion
5 out of 5
5 out of 5
Congosammy
Austin, TX
December 25, 2010
Would You Recommend? Yes
0points
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Outstanding Showstopper!
December 25, 2010
Made this dish for Christmas 2010. Was outstanding - great showstopper meal! The lamb was succulent and the sauce was fab! Highly recommend!
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TimV
Sandia Park NM
Posted January 3, 2011
Great Christmas Eve dinner
Did the recipe for Christmas Eve 2010 and it was fantastic. Got the kids to skip the mint jelly for the emulsion!! Small victories.
Question: did anyone have difficulty with the browning step with the coating on?
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Review 3 for Porcini-Crusted Lamb Chops with Rosemary-Garlic Emulsion
5 out of 5
5 out of 5
rogecr
Madison, WI
December 12, 2010
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Delicious and elegant
December 12, 2010
this was relatively easy to make and absolutedly delicious. I will definitely make this again! The crust was so flavorful, that the sauce (while tasty), was not even necessary.
Review 4 for Porcini-Crusted Lamb Chops with Rosemary-Garlic Emulsion
5 out of 5
5 out of 5
UNLVgolf
Los Angeles, CA
November 23, 2010
Would You Recommend? Yes
+15points
18of 21found this review helpful.
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Quick, Impressive, and Over the Top
November 23, 2010
I had a dinner party of 12 and wanted to over do it without killing myself. I made six racks (2 double chops per every guest - 2 guests per rack, 6 racks total).
I seared the crusted lamb chops in a large roasting pan all at once and then took them to the oven to finish per the recipe.
For the accompanying sauce I used roasted garlic instead of raw to add a slight sweetness vs the taste of the raw garlic.
Served the chops with a couscous mixture of tiny diced green apples and dried cranberries.
The meal was quick, impressive, and truely over the top!