Sorry I haven't posted in such a long time! I actually cooked this a few weeks ago but haven't had a chance to blog it. My parents were away a lot the last few weeks, so I've had extra chores like food shopping, dish washing and hanging out the clothes to do; I've also started my summer job on regular shifts; the last couple of days we've been out at the olympics! Which is a lot of fun but also keeps me away from here; I was on a riding holiday with my dad in Wales for a few days; and also sadly on saturday night my Grandpa passed away, so I've been helping out with a special card my family is making for the funeral, and to be honest I didn't really feel like cooking/blogging after.
But I am back, and I will keep cooking recipes for you - perhaps not as frequently as usual (busy times ahead!) but I'll keep on going. I'm already on 31 so almost a third of the way there now!
Ok, so recipe 31 is Nigella's crispy lamb chops. I found it on her website but it's probably in one of the books I don't have yet as well. I made it as a special dinner for when my parents got back from a holiday in France.
Ingredients
10 lamb chop cutlets with bone in (I actually used some lamb racks and cut them up as the meat is better, but do what you like)
175g fresh white breadcrumbs (although I used more as the two racks gave me 16 cutlets instead of 10)
10g grated parmesan
2 eggs, beaten with salt and pepper (again, I needed more so used 3)
Olive oil for frying
Method
1. Remove the thick layer of fat from the edge of each chop - leave a bit though or else they'll fall apart. Lay them between sheets of clingfilm and bash with a rolling pin to flatten them out.
2. Put the beaten egg in one bowl....
3. ...and the breadcrumbs mixed with the parmesan in another.
4. Dip the cutlets first in the egg mix, and then in the crumb mixture. I then dipped it back in each one more time to get a nice, thick layer of crumbs, but you don't have to.
5. Heat about 1cm of oil in a pan (or two, if you want to cook them all at once instead of in batches), and when hot, pop in as many chops as will comfortably fit.
6. Cook until the underside is golden brown and crispy and then flip. If you want them to have no pink (my mother insists upon this as otherwise "IT'S RAW!!!!"), then leave them for longer, but be careful they don't burn. If you are cooking in batches, make a foil parcel and wrap the ones that are ready in it, to keep them warm while you cook up the rest.
7. When ready, pop onto plates and serve! I served mine with two kinds of potato salad (the usual mayo kind, and one with pesto and peas) and a green salad.
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| I put the potato on my plate after I took this, it's not invisible potato |
Yum yum!
Thanks for reading, and again, sorry for my lack of blogging lately!
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