| SPECIAL LAMB CHOPS |
| Serves 4 8 lamb rib chops salt and pepper 1 egg 1 tbsp Dijon mustard 3 tbsp tine dry breadcrumbs 3 tbsp sesame seeds 2 tbsp sesame seeds 2 tbsp plain flour 1 oz (30 g) butter or margarine 1 tbsp vegetable oil 1. If necessary, trim any excess fat from the chops. With a small knife, scrape all the meat and far off the top 2 in (5cm) of the bone in each chop. Sprinkle the chops generously with salt and pepper. 2. In a bowl, beat the egg and mustard together. pour into a shallow dish. In another dish, mix the breadcrumbs and sesame seeds. Place the flour in a third dish. 3. Coat each chop with flour, shaking off any excess. Dip in the egg and mustard mixture and then coat with the breadcrumb mixture, pressing it on the meat to get and even coating. Refrigerate 15 minutes. 4. Heat the butter or margarine and oil in a frying pan. Add the chops and fry over medium heat until crisp and golden and cooked to taste, 4-5 minutes on each side, turning gently with tongs. |