Crispy Lamb Chops

These are just as wonderful eaten cold for lunch tomorrow

Ingredients (Serves 4)

Instructions

1. Layer lamb chops between two sheets of plastic wrap. Pound with a mallet or rolling pin so they flatten a little.
2. In a wide, shallow bowl, combine breadcrumbs and Parmesan. Put beaten eggs in a separate bowl.
3. 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.