Recipe

Ingredients

• 200g Lamb Chump Chops
• 3/4 cup plain flour seasoned with salt & pepper
• 2 eggs, lightly beaten
• 2 cups panko crumbs
• 1/2 finely grated parmesan cheese
• 1 tbsp fresh mint leaves, finely chopped
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1/3 cup olive oil

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Method

• Preheat oven to 180 degreees.  Line a large baking tray with baking paper.
• Place the flour, eggs, and breadcrumbs into 3 separate shallow bowls.  Add the parmesan and herbs to the breadcrumbs and season with salt and pepper.  Stir to combine.
• Dip each chop in the flour to coat, followed by the egg wash, then the breadcrumbs, pressing to coat each chop.  Set aside on a plate.
• Preheat half the olive oil in a large non-stick frying pan over medium heat.  Cook the chops, in batches, for 3 to 4 minutes on each side until lightly golden brown, adding extra oil as necessary.  Drain chops on a board lined with kitchen paper.  Transfer to the prepared baking tray.
• Cook the chops in the oven for a further 8 to 10 minutes or until cooked to your liking.

SERVING SUGGESTION

Serve the the chops, together with some char-grilled vegetables and lemon wedges or a simple mixed leaf & baby rocket salad works perfectly.

For a spicy twist, you can add 1 tablespoon of Cajun seasoning to the flour before coating the chops.