Easy weeknight dinners: Crunchy lamb chops with Long Island bok choy
I just bought the most delicious bunch of bok choy. This is the peak season for Long Island grown bok choy, also known as Chinese cabbage. It’s a great source of Vitamin C, Vitamin A, and Calcium, and so easy to saute in five minutes or less. Serve it alongside my crunchy lamb chops for a simple weeknight treat.
Crunchy Lamb Chops with Long Island bok choy : Serves 2
Purchase six“frenched” lamb rib chops from your butcher. Season them on both sides with salt and pepper.
Clean 4 heads of baby bok choy (make sure you get any sand in between the leaves). Set them aside to drain well.
Beat 2 eggs with 1 tsp of Dijon mustard. In a separate dish, spread out 1 cup of bread crumbs with 3 Tbsp of sesame seeds mixed in. Season the bread crumbs with salt and pepper. In another dish spread out 1 cup of flour.
Coat the lamb chops with flour, then egg, then finally with the bread crumbs, making sure to press the bread crumbs into the lamb to form a crust. Set the breaded lamb chops onto a plate and put them in the fridge for 10 minutes.
Meanwhile, Heat a skillet over medium heat with 2 Tbsp olive oil. Saute the baby bok choy (whole) with 2 thinly sliced garlic cloves and a dash of soy sauce, about 4 minutes or until just tender.
Heat a combination of butter and corn or vegetable oil in a frying pan (enough to come up 1 inch high in the pan). Fry the lamb chops for five minutes each side (a total of ten minutes). Drain well on paper towels. Serve alongside the sauteed baby bok choy.
Easy weeknight dinners is published every Tuesday at noon.
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