1 Australian lamb rack, cut into 8 chops
1 cup dried panko breadcrumbs
¼ cup Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
salt and freshly ground black pepper
½ cup flour
1 egg, beaten
light oil for cooking
Summer Fruit Salad:
2 plums, seeded and sliced
6 apricots, seeded and halved
½ cup green seedless grapes, halved
2 scallions, finely sliced using the white and green parts
½ cup fresh mint leaves
Combine the breadcrumbs, Parmesan, parsley, salt and pepper in a shallow dish. Coat lamb with flour, shaking off any excess. Pass each chop through the egg, then into the Parmesan breadcrumbs. Press crumbs on firmly. Refrigerate 10-15 minutes.
Heat a large frying pan on a gentle/medium heat, and then add oil to cover the base. Cook chops 3 minutes on each side. Transfer to a plate lined with paper towel.
To make salad, combine ingredients and gently toss. Lightly drizzle balsamic vinegar on the fruit salad and sprinkle with sea salt flakes. Serve immediately with chops.
For the Summer Fruit Salad: Combine ingredients and gently toss. Lightly drizzle balsamic vinegar on the fruit salad and sprinkle with sea salt flakes. Serve immediately with chops.
*All cuts not available at all retailers