With their over the top flavour and crunch, these lamb chops will fast become the new family favourite.
Prior to cooking, line a large baking tray with baking paper and preheat oven to 180ºC
To prepare the lamb chops, place the flour, eggs, and breadcrumbs into three separate large shallow bowls. Add the Parmesan and herbs to the breadcrumbs and season with salt and pepper before stirring to combine.
Dip each chop in the flour to coat, followed by the egg wash and breadcrumbs, pressing to coat the chop. Afterwards, set aside on a plate.
To cook the lamb chops; preheat half the olive oil in a large non-stick frying pan over medium heat. Cook the chops in batches, for 3 to 4 minutes on each side until lightly golden brown, adding extra oil as necessary.
Drain chops on a board lined with kitchen paper before transferring to the prepared baking tray.
Cook the chops in the oven for a further 8 to 10 minutes or until cooked to your liking.
Meanwhile, to prepare the vegetables, preheat a char-grill pan or barbecue over medium high heat. Lightly spray vegetables with olive oil spray and season.
Cook the sweet potato for 4 to 5 minutes on each side, or until charred and tender. This can be done in batches if necessary. Set sweet potato aside.
Reheat the pan and chargrill asparagus for 3 to 4 minutes while turning. After this, cook the lettuce for 1 to 2 minutes until charred or starting to wilt, turning for best results.
Serve chops with chargrilled vegetables drizzled with balsamic vinegar and lemon wedges.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more hearty recipes like this, visit beefandlamb.com.au.
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