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Pretzel-Crusted Lamb Chops with Hot Pretzel BreadSticks
Photo attribution: John Uher
Ingredients
PRETZEL-CRUSTED LAMB CHOPS
- 9 cups mini salted pretzel twists, divided
- 1 cup all-purpose flour
- 3 large eggs
- 1 tablespoon Worcestershire sauce
- 2 cloves fresh garlic, minced
- ½ teaspoon dried rosemary, crumbled
- 12 baby lamb chops
- canola oil, as needed
Hot Pretzel BreadSticks
12-14 breadsticks
2 tablespoons bread machine yeast or active dry yeast
1 tablespoon sugar
1/2 cup lukewarm water
3 tablespoons sugar
2 cups water
11/2 teaspoons fine sea salt
1/4 cup canola oil
6 cups bread flour (King Arthur® brand if possible)
8 cups water at room temperature
2/3 cup baking soda
pretzel salt, kosher salt, or sesame seeds
mustard, optional for dipping
INSTRUCTIONS
PRETZEL-CRUSTED LAMB CHOPS
Set a cookie cooling rack into a jellyroll pan. Preheat oven to 375°F.
- Place 1 cup of the pretzel twists into the bowl of a food processor fitted with the metal “S” blade. Process for a full 2 minutes, until the pretzels are flour-like. Combine the processed pretzels with the flour in the first part of a 3-part breading station or in a large shallow bowl.
- In the second part of the breading station, whisk the eggs, Worcestershire sauce, garlic, and rosemary.
- Break remaining pretzels as you place them into the food processor. Process, using on-off pulses, until they are coarse crumbs, larger than breadcrumbs; you should be able to see the texture of pretzels. Place into the third part of the breading station; do not use any powdered pretzels. Line up the flour, eggs, and pretzel crumbs, in that order.
- Dredge both sides of each lamb chop in the flour, shaking off any excess, then in the egg, and then in the pretzel crumbs, pressing them in to adhere. Place onto the prepared rack.
- Heat a thin layer of canola oil in large (12-14-inch) skillet over medium heat. Add the lamb chops, a few at a time, trying not to crowd the pan, and sear. Don’t move the chops around once they hit the pan. When the crumbs are golden brown (about 1-2 minutes), use tongs to turn each lamb chop and cook for an additional 1-2 minutes, until the crumbs are golden. Return the lamb to the cooling rack and continue until all are done, wiping out the pan between batches and adding more oil as needed. Place the pan with rack of lamb chops into the oven and cook the lamb for 10 minutes. The middle of the lamb chops should still be pink.
Hot Pretzel BreadSticks
1. In a medium glass or Pyrex bowl or measuring cup, place the yeast, 1 tablespoon sugar, and ½ cup lukewarm water. Proof the yeast: it should show signs of life by expanding, slightly bubbling, or moving. If none of these things happened, your yeast is dead. Spill it out and start again.
2. Meanwhile, in the bowl of a stand mixer fitted with a dough hook, on medium-low speed, mix the 3 tablespoons sugar, 2 cups water, fine sea salt, and oil. This can also be done by hand with a whisk.
3. When the yeast has been “proofed” and shows signs that it is alive, beat the yeast mixture into the mixing bowl. With the mixer at a low speed, add the flour. Raise speed to medium and knead for 4–5 minutes until a nice, smooth, satiny dough forms. It will have almost a matte finish. If you are kneading in the flour by hand, it may take a few minutes longer to get a good smooth texture. Cover the bowl of dough with a kitchen towel and allow the dough to rise in a warm place for 11/2 hours or until doubled in size.
4. Preheat oven to 350˚F. Line a jelly roll pan with parchment paper. Set aside.
5. Remove the dough to a lightly floured surface. If the dough is sticky, knead in flour, a little bit at a time, until the dough is easy to roll. Divide the dough into 12-14 portions. Roll each into desired shape. Place on prepared cookie sheet. Set aside to rise while you prepare the next step. When ready to add to the water, make slash marks on each breadstick using a sharp knife.
6. Bring the 8 cups water and baking soda to a boil in a pot with the widest opening. Gently and carefully, lower a few sticks at a time into the baking soda solution. Using 2 wooden spoons, carefully turn the breadsticks so both sides get a good exposure to the water or bathe the top of the breadsticks with spoonfuls of the solution. After 30 seconds remove the breadsticks to the parchment-lined pan, using the 2 spoons to support it. Repeat with the remaining dough.
7. Once all are back on the pan, brush with the water from the pot and sprinkle with salt or sesame seeds.
8. Bake for 15-20 minutes. Best served warm or rewarmed. Serve with mustard.
Chef's Note
The ballpark meets the holiday table! Unlike most breadstick recipes, this one can’t be frozen because the it will get soggy when it is defrosted and reheated. In fact, it is best made fresh or at most one day ahead, but cool completely before putting in a plastic bag and rewarm before serving. The dough is easiest to form into breadsticks when left overnight in the fridge. You can order pretzel salt from the internet or save the packets from boxes of store-bought frozen hot pretzels. A selection of mustards, such as spicy brown, coarse grain, and honey-mustard, will make this a home run.
