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Crispy Lamb Chops
These are just as wonderful eaten cold for lunch tomorrow
Ingredients (Serves 4)
| 10 | lamb chops, trimmed | |
| 175 g | breadcrumbs | |
| 1 tbsp | grated Parmesan | |
| 2 | eggs, beaten with salt and pepper | |
| Olive oil for frying |
Instructions
- Layer lamb chops between two sheets of plastic wrap. Pound with a mallet or rolling pin so they flatten a little.
- In a wide, shallow bowl, combine breadcrumbs and Parmesan. Put beaten eggs in a separate bowl.
- Pour some oil into a frying pan, about 1/3-inch deep, over medium heat. Dip lamb chops in egg mixture then press in breadcrumbs before frying. Cook chops for about 3 minutes each side: they should be deep golden brown and crunchy outside, still tender pink inside.
Excerpted from Forever Summer by Nigella Lawson Copyright © 2002 by Nigella Lawson. Excerpted by permission of Knopf Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Forever Summer
By Nigella Lawson
In Forever Summer, Nigella Lawson offers irresistible summery recipes that can be eaten at any time of the year, venturing out of the kitchen to give picnic, barbecue and beach food a touch of her inimitable culinary style. The key is simplicity, freshness, enjoyment — good food, no sweat.
*This recipe has been adapted from its original.
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