Sun Dried Tomato & Black Olive Crusted Lamb Chops
A golden breadcrumb coating, flecked with black olive and sun dried tomato, crunching through to lamb, cooked to just pink perfection…
Lamb; at its most flavourful after feasting on the lush grass of summer. Just pink, like rosy cheeks, coming back from the park on cool Saturday mornings as August fades to Autumn.
Sun Dried Tomato; Summer’s ripeness now gone, but its sweetness still preserved and with it, a last echo of sunshine
Black Olives; bringing a taste of Mediterranean warmth, the last hints of a summer now past, but whose dark earthiness also bring to mind those clear crisp September walks in the woods. Not cold enough for a big coat yet, but you wish you’d worn a thicker jumper.
Breadcrumbs; fried till golden and crisp. Each bite, a crunch of freshly fallen autumn leaves.
See? The coming of Autumn doesn’t have to be so bad. Still don’t believe me? Gobble up a plateful of these and you’ll feel better – I promise.
- 4 lamb chops
- 100 g bread or ready-made bread crumbs (I use panko)
- 1 tbs black olives
- 1 tbs sun dried tomatoes
- 1 clove garlic
- Zest of 1 lemon
- 1 egg, beaten
- Olive oil
- Place your bread or breadcrumbs into a food processor along with the olives, tomatoes, garlic and lemon zest.
- Blitz until everything is the consistency of bread crumbs and then tip out into a large, flat dish
- Pour enough oil into a large frying pan so that it is about 1/2 cm deep
- Heat the oil
- Now take each lamb chop and first dip it into the beaten egg, shaking off the excess, then put into the breadcrumb dish, making sure it is covered.
- Once all of the chops have been crumbed, you can add them to your hot oil.
- Fry for around 4 minutes on each side until they are crisp and golden
- Make sure the oil is really hot before you start or your breadcrumb coating won't crisp up properly