Avocado wasabi sauce awakens the senses in this dish served with panko encrusted lamb chops. This is a hearty dish that can be served during the spring or on Easter Sunday. Treat yourself to this gastronomic adventure.
- 1 ea. Avocado From Mexico, halved, pitted, peeled, and diced
- 3 T. apple cider vinegar or fresh lemon juice
- 2 T. wasabi paste
- 1/8 t. salt, plus more to taste
- 1/8 t. sugar
- 1/8 t. freshly ground pepper
- 1/2 c. all-purpose flour
- 1 ea. medium egg, lightly beaten
- 1 T. melted unsalted sweet butter or margarine
- 1 t. fresh lemon juice
- 1-1/2 c. panko bread crumbs
- 2 T. sesame seeds
- 1/8 t. ground white pepper
- 1/8 t. powdered oregano
- 8 ea. lamb loin chops
- 3 T. grape-seed oil
- For the Avocado Wasabi Sauce: In a food processor, whirl avocado, vinegar, wasabi paste, salt, and black pepper to a smooth puree. Adjust seasoning to taste. Transfer to a bowl, cover with plastic wrap, and chill until ready to serve, up to 1 hour.
- Place flour in a wide, shallow dish. In second wide, shallow dish, whisk the egg, melted butter, and lemon juice together. In third dish, combine the bread crumbs, sesame seeds, white pepper, oregano, and salt to taste. Meanwhile, lightly coat lamb-chops in the flour and shake to eliminate any excess. Dip the floured chop in egg mixture, then into the breadcrumbs, and arrange coated chops on a plate. Refrigerate chops for 15 minutes to help batter adhere to chops.
- In a large skillet over medium-high heat, heat the oil. Add chops and cook for roughly 3 minutes on the first side. Flip the chops and cook for another 3 minutes for medium-rare, or 4 minutes for minutes for medium. Serve immediately, accompanied by Avocado Wasabi Sauce.