Pesto-Crusted Lamb Chops with Eggplant by Chef Paul Hegeman

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Pesto-Crusted Lamb Chops with Eggplant by Chef Paul Hegeman

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Adjust Servings:
3 leaves picked, stems discarded
1/2 cup grated
1 tablespoon roasted, chopped, approx 2 cloves
3/4 cup
12 ask your butcher to French and flatten them
3 cups
2 cups
    • 90 min
    • Serves 4
    • Medium


    • Caponata

    • Pesto

    • Lamb



    This lamb chops dish, although inspired by the abundant basil of late spring, is a wonderful dish to have any time of year. I find it a great choice for entertaining, as you can crumb the lamb hours before and the caponata can be made as early as a day before.

    All you’ll need to do when your friends arrive is cook the lamb, warm the caponata, let the wine breathe and sit down to dinner.

    1. Ensure that the Caponata is prepared and ready to go
    2. Preheat oven to 180 Celsius  or 350 Fahrenheit.

    How to prepare the pesto

    1. Place the basil leaves into your food processor and pulse until all the leaves are chopped.
    2. Add the pine nuts, parmesan and garlic and process on high while adding the oil in a steady stream.
    3. Process until smooth and season to taste with salt and pepper.

    How to prepare the lamb cutlets

    1. Lightly beat the egg and add the milk.
    2. Place the flour into a wide bowl or dish and season with salt and pepper.
    3. Place the crumbs into a wide bowl or dish and mix in the pesto, (it may become lumpy but keep mixing it until you have an even texture.
    4. Dust the cutlets in the flour, keeping the bone clean.
    5. Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
    6. Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
    7. Place in the fridge if you are preparing ahead of time, or move right onto the next step.
    8. Over medium-high heat, brown them off in a little butter mixed with extra virgin olive oil and transfer them to the oven for 5-10 minutes depending on whether you want well done or medium-rare cutlets.
    9. Meanwhile continue to warm the caponata and serve together once the lamb is done.
    10. I recommend a medium bodied red such as a Shiraz to go with this dish.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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