By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
488 cal · 40 min
Portmanteau'd Lamb Chops
Recipe GLPR69a241dc79f0ac
A sophisticated African-inspired main course featuring thick lamb loin chops encrusted with a savory chicken liver and mushroom breadcrumb coating. Pan-seared to perfection, these elegant chops deliver tender, succulent lamb with a crispy, umami-rich exterior.
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Ingredients
4 large lamb loin chops (4–5 cm thick)
2 chicken livers (about 25 g)
6 medium shiitake or porcini mushrooms
100 grams butter
2 eggs, beaten
250 grams white breadcrumbs
Salt to taste
Black pepper to taste
Directions
Finely chop the chicken livers and mushrooms, then combine them thoroughly. Heat 25 grams of butter in a skillet over medium-high heat and cook the mixture for 3–4 minutes, stirring occasionally, until the livers are cooked through and the mushrooms are tender. Season with salt and pepper, then allow to cool slightly. Once cooled, finely mince or pulse the mixture until it reaches a paste-like consistency.
Place the white breadcrumbs in a shallow bowl. Stir the cooled chicken liver and mushroom paste into the breadcrumbs until evenly combined, creating a flavored breadcrumb coating.
Pat the lamb chops dry with paper towels and season both sides generously with salt and pepper.
Pour the beaten eggs into a shallow dish. Working with one chop at a time, dip each lamb chop into the beaten egg, coating both sides completely.
Immediately after dipping in egg, press each chop firmly into the mushroom-liver breadcrumb mixture on both sides, ensuring an even and generous coating adheres to all surfaces.
Heat the remaining 75 grams of butter in a large skillet over medium-high heat until it foams. Once hot, carefully place the coated lamb chops in the pan, being careful not to overcrowd.
Cook for 8–10 minutes on the first side without moving them, allowing the breadcrumb crust to become golden brown and crispy. Carefully flip and cook the second side for another 8–10 minutes, until the lamb reaches an internal temperature of 165°F for medium-rare, with the coating golden brown on both sides.
Transfer the cooked lamb chops to a warm serving plate and rest for 2–3 minutes before serving.
Comments
Lamb chops are straightforward at Charlotte grocers, but chicken livers demand a special trip to Harris Teeter's butcher counter or Kroger's meat department—most Food Lion and Walmart locations don't carry them fresh, and that hunting will eat into a weeknight. Cost per serving runs $6–8 with quality lamb chops and livers, which is not cheap for a mid-week meal. The 40-minute estimate ignores pounding, breading, and careful pan work; budget closer to an hour if you're not practiced at panfrying. The dish is unfussy and reheats reasonably, making it work for a dinner party or a weekend when you've time to source the livers, but the ingredient hunt and price point push this away from casual rotation.
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