Herb, Panko & Parmesan Crusted Chump Chops

Herb, Panko & Parmesan Crusted Chump Chops
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Jul 05, 2016

Serves 4
Preparation time 20 minutes
Cooking time 30 minutes

8 200gm lamb chump chops, fat trimmed
100gm plain flour, seasoned with sea salt and freshly ground pepper
2 eggs, lightly beaten
2 cups panko breadcrumbs
1/2 cup finely grated Parmesan cheese
1 tbsp mint leaves, finely chopped
1 tbsp flat-leaf parsley leaves, finely chopped
1 tbsp chives, finely chopped
1/3 cup olive oil
400gm sweet potato
2 heads of radicchio, cut into quarters
1 bunch asparagus, trimmed
1 tbsp balsamic vinegar, to drizzle
Lemon wedges, to serve

1 Prior to cooking, line a large baking tray with baking paper and preheat oven to 180°C (160° fan-forced).
2 To prepare the lamb chops, place the flour, eggs, and breadcrumbs into three separate large shallow bowls. Add the Parmesan and herbs to the breadcrumbs and season with salt and pepper before stirring to combine.
3 Dip each chop in the flour to coat, followed by the egg wash and breadcrumbs, pressing to coat the chop. Afterwards, set aside on a plate.
4 To cook the lamb chops; 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.
5 Drain chops on a board lined with kitchen paper before transferring to the prepared baking tray.
6 Cook the chops in the oven for a further 8 to 10 minutes or until cooked to your liking.
7 Meanwhile, to prepare the vegetables, preheat a char-grill pan or barbecue over
medium high heat. Lightly spray vegetables with olive oil spray and season.
8 Cook the sweet potato for 4 to 5 minutes on each side, or until charred and tender. This can be done in batches if necessary. Set sweet potato aside.
9 Reheat the pan and chargrill asparagus for 3 to 4 minutes while turning. After this, cook the lettuce for 1 to 2 minutes until charred or starting to wilt, turning for best results.
10 Serve chops with chargrilled vegetables drizzled with balsamic vinegar and lemon wedges.

Chefs tips
1 With leftover chops, cut into strips and put into a salad for lunch the following day.
2 Try using lamb rump steaks or leg steaks if you can’t find chump chops.

The Carousel thanks Beef & Lamb Australia for this recipe


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