Herb, panko and parme­san crusted chump chops


Whitsunday Times - - LIFE TASTE - — beefand­lamb.com.au


4 x 200g lamb chump chops, fat trimmed ¾ cup (100g) plain flour, sea­soned with sea salt and freshly ground pep­per 2 free-range eggs, lightly beaten 2 cups (140g) panko bread­crumbs ½ cup (40g) finely grated parme­san cheese 1 tbs mint leaves, finely chopped 1 tbs flat-leaf pars­ley leaves, finely chopped 1 tbs chives, finely chopped ⅓ cup olive oil 400g sweet potato, par-boiled, cut into wedges 2 heads radic­chio, quar­tered 1 bunch as­para­gus, trimmed 1 tbs bal­samic vine­gar, to driz­zle Lemon wedges, to serve


Pre­heat oven to 180C (160C fan-forced). Line a large bak­ing tray with bak­ing pa­per. Place the flour, eggs, and bread­crumbs in 3 sep­a­rate, large shal­low bowls. Add the parme­san and herbs to the bread­crumbs and sea­son with sea salt and pep­per. Stir to com­bine. Dip each chop in the flour to coat, fol­lowed by the egg wash, then the bread­crumbs, press­ing to coat chop. Set aside on a plate. Pre­heat half the olive oil in a large non-stick fry­ing pan over medium heat. Cook the chops, in batches, for 3 to 4 min­utes on each side un­til lightly golden brown, adding ex­tra oil as nec­es­sary. Drain chops on a board lined with kitchen pa­per. Trans­fer to the pre­pared bak­ing tray. Cook the chops in the oven for a fur­ther 8 to 10 min­utes or un­til cooked to your lik­ing. Mean­while, pre­heat a char-grill pan or bar­be­cue over medium high heat. Lightly spray veg­eta­bles with olive oil spray and sea­son. Cook sweet potato for 4 to 5 min­utes each side, in batches if nec­es­sary, or un­til charred and ten­der. Set aside. Re­heat pan and char­grill as­para­gus for 3 to 4 min­utes, turn­ing, then cook let­tuce, turn­ing, for 1 to 2 min­utes or un­til charred and start­ing to wilt. Serve chops with char­grilled veg­eta­bles driz­zled with bal­samic vine­gar and lemon wedges.

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