- 2 tbsp. chopped fresh rosemary
- 1 1/2 tbsp. chopped fresh flat-leaf parsley + whole leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup dried whole wheat bread crumbs
- 1/4 cup fat-free egg substitute
- 1 (8-rib) trimmed and trenched rack of lamb, (1 3/4 lbs.)
- 1/ 2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tsp. extra-virgin olive oil
Makes 8 Servings (1 chop per serving)
- Preheat oven to 450 F. Spray large heavy rimmed baking sheet with nonstick spray.
- Mix together rosemary, chopped parsley, Parmesan, and bread crumbs on sheet of wax paper. Pour egg substitute into small bowl.
- With sharp knife, cut lamb between bones into 8 chops; sprinkle with salt and pepper.
- Dip meaty end of chops into egg substitute, then coat with Parmesan mixture, pressing firmly so it adheres.
- Heat oil in large heavy skillet over medium-high heat until very hot, swirling pan to spread oil. Add 4 shops to skillet; cook until crusty and golden brown on the bottom, 1 1/2-2 minutes. With tongs, grip bone of each chop and turn. Cook on second side until crusty and golden brown, about 1 1/2 minutes, browning any unseared edges of meat. Transfer chops to prepared baking sheet. Repeat with remaining 4 chops.
- Transfer chops to oven and roast until instant-read thermometer inserted into side of chop registers 145 F, about 4 minutes. Transfer chops to platter. Sprinkle with parsley leaves.
WW POINTS VALUE: 4 pts.
Note: This recipe appears in the WW Family Meals Cookbook. This main dish is perfect for any celebration. These chops are succulent, juicy and flavorful. If you don't have egg substitute on hand, 1-2 eggs whisked will work just as well. Who knew that Parmesan and bread crumbs could taste so well with lamb? I highly recommend adding a touch of minced garlic with the Parmesan mixture because garlic always makes everything taste better. These chops serve well with cooked red potatoes and a vegetable side dish. You can also eat these chops by eating them with your hands. Nobody will care!
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