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Ingredients
Method
- 16 small lamb chops
- 100g flour
- 2 beaten eggs
- 100g fresh white breadcrumbs
- 60g butter for frying
- 2 tbsp veg oil
- Salt and pepper
- Boiled new potatoes, to serve
- Braised red cabbage, to serve
- Season the lamb liberally with salt and pepper. Place the flour, eggs, and breadcrumbs into separate shallow bowls, then toss the chops in flour, dip in egg, and coat in the breadcrumbs.
- Heat the butter and oil in a large frying pan. Once sizzling, fry the chops until golden and crisp all over, for about 7 mins on each side. Serve with braised red cabbage, new potatoes, and your choice of sauces.
30 mins
8 serving
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