Follow these steps for perfect results
lamb rib chops
trimmed of fat
salt
pepper
egg
Dijon mustard
fine dried breadcrumbs
sesame seeds
butter
vegetable oil
Beat the egg, Dijon mustard, salt, and pepper together in a bowl.
Mix breadcrumbs and sesame seeds on a plate.
Place flour on a separate plate.
Coat each lamb chop with flour, shaking off any excess.
Dip the floured chop in the egg and mustard mixture.
Coat the chop thoroughly with the breadcrumb and sesame seed mixture, pressing firmly to adhere.
Refrigerate the coated chops for 15 minutes.
Heat butter and vegetable oil in a frying pan over medium heat.
Cook the lamb chops for approximately 5 minutes on each side, or until golden brown, crispy, and cooked to your desired doneness.
Expert advice for the best results
For extra flavor, marinate the lamb chops in garlic and herbs before cooking.
Do not overcrowd the pan when frying the chops.
Serve with a side of roasted vegetables or mashed potatoes.
Everything you need to know before you start
10 minutes
Chops can be breaded ahead of time and refrigerated.
Arrange the chops on a plate and garnish with fresh parsley.
Serve with roasted vegetables.
Serve with a fresh salad.
Serve with mashed potatoes.
Light-bodied and complements the lamb.
Discover the story behind this recipe
Commonly served as a celebratory dish.
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