Scott Hawkins/Bauersyndication.com.au
Ingredients
Method
1.In a shallow dish, combine breadcrumbs, seeds and sumac. Toss lamb chops in flour, shaking off excess. Dip in egg and press into breadcrumb mixture. Chill for 10 minutes.
2.Heat oil in a frying pan over medium heat. Cook lamb for 3-5 minutes each side until golden and cooked through. Drain on a paper towel.
3.Blanch carrots for 1-2 minutes until just tender. Drain and return to pan with butter and honey. Toss well and season to taste, then cover to keep warm.
4.Serve chops with glazed carrots, mashed potato and a sprinkling of parsley.
Note
- Chill coated food before cooking to prevent breadcrumbs breaking off during frying. – Blanch carrots in boiling water for about 1 minute, then drain and refresh in cold water to stop the cooking process.
