Lamb Milanese with Cauliflower Slaw

Share on FacebookPin on PinterestGoogle+Tweet about this on TwitterEmail to someone

lamb-milanese-with-cauliflower-slaw

Lamb Milanese with Cauliflower Slaw

Lamb is one of the healthiest red meats, as it is rich in vitamins and minerals. Every week I baby gras-fed baby lamb chops from Australia for my two year old daughter's dinner. But this is an adult version of the same chops, ask your butcher to French-trim the meat
which is simply cutting the fat and meat off of the rib bones. This makes the meat easier to hold if someone decides to eat the chop with their hands. Breading these chops seals in the flavor and juices, and the meat comes out succulent with a delicious crunch on top. To start, pound the chops until they are thin, and season generously with salt and fragrant marash red pepper flakes. I like using mildly spicy red peppers in my recipes, like Marash, Aleppo, Assado, and Harissa, because they exude warmth and deliver delicate heat to my food. Breading the meat is a super easy, three-step process.  First, set up a station of glass containers filled with flour, eggs and panko bread crumbs, which add a nice crunch to the lamb. Then dip each piece of meat in all three stations, and add them to the skillet with very hot vegetable oil, cook for about 3 minutes on each side. They will turn golden brown once they are ready. It is best if the internal temperature of the meat remains between medium rare and medium. Transfer the chops on a lined baking sheet with a wire rack. This helps drain excess oil and keeps the meat from getting soggy when it is in the oven. For the slaw, I cut purple, green and yellow cauliflower florets very thin, and mix the strips with sweet golden raisins and whole parsley leaves. Drizzle the cauliflower slaw with a delicious aged balsamic vinegar, olive oil and lemon juice, and then season with salt and red pepper. The fresh, colorful bite of cauliflower slaw, with hints of sweetness from vinegar and raisins, works magic with the fried lamb chops. You can also make cauliflower puree to go along with this dish from left over florets (recipe attached). Lamb Milanese can be an amazing weeknight dinner or a treat for friends on the weekends when served family style on a platter.

lamb-milanese-with-cauliflower-slaw-ingredients

Ingredients: lamb chops, cauliflower, lemon, raisins, parsley, aged balsamic vinegar, vegetable oil, flour, panko breadcrumbs, eggs, salt and mildly spicy red pepper( Aleppo, Marash, Asado).

lamb-milanese-with-cauliflower-slaw-slice-cauliflower

Slice cauliflower florets thinly with a sharp knife.

lamb-milanese-with-cauliflower-slaw-sliced-cauliflower

I used three beautiful cauliflowers- purple, green and yellow for my slaw but white kind will taste the same, in case you can't find other varieties.

lamb-milanese-with-cauliflower-slaw-sliced-cauliflower-raisins

Place sliced cauliflower and drained raisins into medium size bowl, drizzle with extra-virgin olive oil, season with salt and mildly spicy red pepper (I used Marash pepper).

lamb-milanese-with-cauliflower-slaw-add-vinegar

Add whole parsley leaves and squeeze half a lemon, mix to combine. Drizzle with aged balsamic vinegar and mix again. Let sit at room temperature for at least 30 minutes.

lamb-milanese-with-cauliflower-slaw-pounding-meat

For the lamb chops: Place lamb chop on a sturdy board in between plastic wrap and pound on it with meat mallet to 1/8-inch thickness.

lamb-milanese-with-cauliflower-slaw-pound-meat

lamb-milanese-with-cauliflower-slaw-season-chops

Sprinkle with salt.

lamb-milanese-with-cauliflower-slaw-season-with-pepper

And pepper on both sides.

lamb-milanese-with-cauliflower-slaw-season-flour

Measure flour, breadcrumbs and eggs into three separate shallow trays or bowls. Season flour with salt, pepper and thyme leaves.

lamb-milanese-with-cauliflower-slaw-press-chop-into-flour

Lightly press each chop into flour.

lamb-milanese-with-cauliflower-slaw-chop-in-flour

On both sides.

lamb-milanese-with-cauliflower-slaw-shake-off-excess

Shaking off excess flour.

lamb-milanese-with-cauliflower-slaw-dip-meat-into-eggs

Then dip chop into eggs.

lamb-milanese-with-cauliflower-slaw-press-meat-into-crumbslamb-milanese-with-cauliflower-slaw-meat-in-breadcrumbs

Press into breadcrumbs until fully coated.

lamb-milanese-with-cauliflower-slaw-cook-meat

Heat vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, cook chops until golden brown, turning once, about 3 minutes preside.

lamb-milanese-with-cauliflower-slaw-cooked-chops

Transfer to a baking sheet fitted with wire rack and place chops in the oven at 200F to keep them nice and hot!

lamb-milanese-with-cauliflower-slaw-season-cauliflower

To make cauliflower puree: Place cauliflower into medium size pot and pour enough cold water to cover florets completely, season with salt. Bring water to a boil, lower the heat and simmer florets for about 15 minutes or until very tender. Transfer florets into food processor with a slotted spoon, add butter, garlic powder and salt, process until smooth.

lamb-milanese-with-cauliflower-slaw-cauliflower-puree

A great way to utilize the rest of cauliflower head is to make this smooth, delicious puree.

lamb-milanese-with-cauliflower-slaw

To serve, scoop cauliflower puree into each plate, top with one/or two lamb chops, and garnish with cauliflower slaw. Drizzle each plate with aged balsamic vinegar and sprinkle with red pepper.

lamb-milanese-with-cauliflower-slaw

Or serve family style by placing all chops in one dish and garnishing with slaw the same way.

Bon Appétit!
Svitlana

Lamb Milanese with Cauliflower Slaw

recipe details

Serves 4-6

Ingredients

  • 6 baby lamb chops, French trimmed
  • Salt and mildly spicy red pepper (Marash, Aleppo, Assado)
For the breading
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • 3 thyme sprigs
  • 1 cup vegetable oil
  • Salt and mildly spicy red pepper (Marash, Aleppo, Assado)
For the cauliflower slaw
  • ½ cup purple cauliflower florets, thinly sliced
  • ½ cup green cauliflower florets, thinly sliced
  • ½ cup yellow cauliflower florets, thinly sliced
  • 2 tablespoons golden raisins, soaked in hot water
  • ½ cup flat-leaf parsley, left whole
  • Aged balsamic vinegar, to taste
  • ½ lemon, juiced
  • Extra-virgin olive oil
  • Salt and mildly spicy red pepper (Marash, Aleppo, Assado)
For the cauliflower puree
  • 4 cups cauliflower florets
  • 1-tablespoon butter
  • ¼ teaspoon garlic powder (optional)
  • Salt and freshly ground white pepper

Directions

  1. For the lamb chops: Place lamb chop, one at a time, on a sturdy wooden board in between plastic wrap and pound on it with meat mallet to 1/8-inch thickness. Sprinkle with salt and pepper on both sides.
  2. Measure flour, breadcrumbs and eggs into three separate shallow trays or bowls. Season flour with salt, pepper and thyme leaves. Lightly press each chop into flour, shaking off excess. Then dip into eggs, and then press into breadcrumbs until fully coated.
  3. Heat vegetable oil in a large nonstick skillet over medium-high heat, until smoking hot but not simmering yet. Working in batches, cook chops until golden brown, turning once, about 3 minutes per side. Transfer to a baking sheet fitted with wire rack, sprinkle with finishing salt on top and place chops in the oven at 200F to keep them nice and hot!
  4. To make cauliflower slaw: In medium bowl, combine thinly sliced florets, parsley leaves and drained raisins. Season with salt and pepper, drizzle slaw with olive oil and aged balsamic vinegar to taste. Squeeze a lemon and mix everything gently to combine. Let sit at room temperature for at least 30 minutes.
  5. To make cauliflower puree: Place cauliflower into medium size pot and pour enough cold water to cover florets completely, season with salt. Bring water to a boil, lower the heat and simmer florets for about 15 minutes or until very tender. Transfer florets into food processor with a slotted spoon, add butter, garlic powder and salt, process until smooth.
  6. To serve, scoop cauliflower puree into each plate, top with one/or two lamb chops, and garnish with cauliflower slaw. Drizzle each plate with aged balsamic vinegar and sprinkle with Aleppo pepper. Or serve family style by placing all chops in one dish and garnishing with slaw the same way.
 

share your thoughts

Leave a Reply