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Serves: 4Prep Time: 15 – 20 minutesCooking Time: 15 – 25 minutes
Ingredients
- 750g Lamb Rib Chops (or rack cut into individual pieces).
- 2 cups Plain Flour.
- 1 Egg.
- Dash of Milk.
- ½ – 1 French Stick, sliced into 1cm pieces.
- 1 cup Olive Oil (may require more if too many bread crumbs left behind).
- 1 Tablespoon Fresh Garlic Chives, finely sliced.
- 1 Tablespoon Fresh Parsley, finely sliced.
- Pinch of Salt and Pepper.
Method
- Put bread slices on oven tray and put into a 150°C preheated oven for 3 – 5 minutes or until bread starts to dry out. Do not allow the bread to change colour, also do not use old stale bread.
- While bread is drying out whisk egg and milk together in a bowl (egg wash) and flour in another bowl (you can use plates or bowls; just ensure that it is big enough for the lamb to fit in).
- When bread is dry, pull out of the oven and put onto wire rack and allow to cool for 5 minutes. Turn oven up to 180°C.
- Once cooled, put bread into a food processor and blend until you reach your desired consistency.
- Put bread crumbs into a large bowl or tray and add fresh herbs, salt and pepper. Taste to ensure seasoning is right.
- Put lamb in flour and coat well. Then into egg wash until whole lamb is wet, allow excess to drain off. Then put the lamb into the bread crumbs, ensuring it is completely coated by pressing the bread crumbs onto it. Continue until all lamb has been coated.
- Heat oil in a frying pan until surface starts to shimmer (do not allow it to get to hot as it will burn and alter the taste).
- Place coated lamb into the pan and cook for 2 – 3 minutes on each side (or until golden brown).
- Put lamb onto an oven tray and put into oven for 5 – 15 minutes or until cooked. Time will vary depending on how you want it cooked.