Crumbed Lamb Shoulder Chops with Asparagus Salad

These juicy lamb chops are the perfect mid-week meal.

Kai / 15 April, 2016
Crumbed Lamb Shoulder Chops with Asparagus Salad Graeme Murray

Crumbed Lamb Shoulder Chops with Asparagus Salad

Serves 4

4 lamb shoulder chops
2 eggs
1 cup Panko crumbs
1 tbsp parsley, chopped
Olive oil
Salt and pepper

Sauce

2 tbsp capers, chopped
3 pickles, chopped
1 tbsp chopped parsley
1 tbsp chopped chives
1 tbsp olive oil
Salt and pepper

Salad

12 spears Asparagus
12 cherry tomatoes, halved
¼ cup Feta, crumbled
¼ cup roasted Hazelnuts, chopped
Juice of half a lemon
1 tbsp olive oil
Salt and pepper

Method

For the lamb—beat the eggs together in a shallow bowl large enough to dip the lamb chops in. In another shallow bowl mix together the panko crumbs, parsley and seasoning.

Pat the lamb chops dry, coat in the egg then coat in the breadcrumbs. Use your hands to pat on the crumb to help it stick.

Pre-heat a skillet on medium to high heat, add olive oil. Fry the chops for 2 minutes on each side, until the crumbs are golden all over.

Combine all the ingredients for the sauce and set aside

For the salad—blanch the asparagus by adding to boiling water for 3 to 4 minutes (depending on thickness). Drain and transfer to ice water for 1 minute to stop the cooking process. Pat the asparagus dry, mix together with the other salad ingredients and season to taste.

Serve the lamb chops with the sauce and the salad.

Recipe appeared in the December 2015/January 2016 issue of Mana. Subscribe to Mana here or buy the issue online here.

 

 

 

 

 

 

 

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