Mint Lamb Chops With Caramelized Shallots

DIRECTIONS

• 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.