The best picnic food ever – if they last that long.
These Parmesan-crumbed lamb chops are pretty darn awesome, hot or cold.
The recipe is from Pipi: the cookbook and once you try it you won’t want to do them any other way. Adding cheese is a stroke of genius, keeping the deeply savoury, golden, crunchy crumbs firmly stuck to the chop.
6 slices fresh bread
3/4 cup finely grated Parmesan
1/2 cup flour
Pinch of salt
2 eggs, beaten
2 lamb racks, cut up into 16 wee chops
2 tablespoons olive oil
Preheat the oven to 180C.
Whiz the bread and Parmesan together in a food processor until they are tiny crumbs. Then fill one bowl with the flour seasoned with the salt, a second with the beaten egg and a third with the crumbs.
First dust the chops with the flour, then dip them in the egg, and then put them in the bowl with the crumb mixture, turning them until they are completely coated. If you want to make absolutely sure you have a lot of crumb on the chops, you can repeat the egg and breadcrumb steps.
Lay the chops on a plate lined with greaseproof paper and put them in the fridge for at least half an hour to help set the crumbs.
Now you’re ready to cook the chops. Place a large frying pan on a medium heat and add 1 tablespoon of the oil. Brown the chops on each side. You will have to do this in batches, using the remaining oil. Then transfer the chops to a roasting dish or baking tray, and put them in the oven for 10-15 minutes to cook through.