Prep 30 mins
Cook 20 mins
Modified from Brian Turner's "Ready Steady Cook" (bbc.co.uk Food site).
- 3 ounces breadcrumbs
- 2 tablespoons of fresh mint
- 1 tablespoon fresh parsley
- 4 lamb chops
- 3 ounces flour
- 2 eggs, whisked
- 2 tablespoons olive oil
For the caramelised shallots
- 1 ounce butter
- 1 ounce brown sugar
- 4 small shallots, peeled
- In a blender, mix the breadcrumbs, mint and parsley until well combined.
- Place into a bowl.
- Coat the lamb chops in the flour then dip in the egg and into the breadcrumbs until well coated.
- Season with salt and freshly ground black pepper.
- Heat a frying pan to a medium heat.
- Add half the oil and place the lamb chops into the pan.
- Cook for about 5 minutes or until a deep, golden brown.
- Watch carefully that the coating doesn't start to burn, turning down heat if necessary.
- Turn the chops over, add the rest of the oil, and cook until the internal temperature reaches 145 degrees F (medium-rare) or 160 degrees F (medium).
- Remove the chops and allow them to rest for three minutes.
- To make the caramelised shallots, in a small frying pan over a hot heat, add the butter and sugar together for one minute.
- Add the shallots and cook until golden.
- Turn down the heat and cook for a further two minutes.
- Serve the lamb chops with the caramelised shallots on the side.
- Note: Buttered peas with a little mint and parsley make a great side dish.
I can't really express how much we enjoyed this. I would give it 10-stars if I could. Fantastic all around, from the herbs to the texture of the coating and the tenderness of the lamb. I probably could have let the onions brown a lot longer than I did but the smell was killing us so we had to eat!