Crispy Lamb Chops

I continue my quest to make Alix enjoy lamb, I hid it under breadcrumbs. I really liked these - the crunch against the tender pink meat was excellent. I served with haloumi and lime and caper dressing.

Ingredients

• 6 lamb chop cutlets (with bone in)

• 50g fresh white breadcrumbs

• 10g grated parmesan

• 1 egg, beaten with salt and pepper

• Olive oil for frying

Method

1. Layer the chops between two sheets of clingfilm and beat them with a rolling pin so that they are flattened a little.

2. Combine the breadcrumbs and parmesan.

3. Pour the breadcrumb mixture onto one plate and beaten eggs onto another.

4. Heat the oil in a pan.

5. Dip the lamb chop cutlets into the egg and then press them well in the breadcrumbs.

6. Fry for about 3 minutes each side.

7. Rest for 5 minutes.