Crispy lamb chops
Perfect for a savoury snack or main meal! This recipe is quick to cook! I find this recipe is easier to ore cook the lamb and then flash fry to keep it tender
25-30 lamb chops for 30 mins or overnight marinated in:
1/2 cup buttermilk
1 block garlic and ginger
1 heaped tsp ground cumin
1tsp lemon pepper
1 level spoon chilli flakes (less if not wanting it too hot)
1/2 tsp tumeric
Salt as needed (I used 1 tsp)
Handful of chopped coriander
And drizzle of oil
- Marinate chops as above
- Pan fry on high with all the marinate without oil for 2-3 mins max!
- Let it cool completely
- Egg and breath crumb (pressing breadcrumb into chops)
- Then fry for 2-3 mins max until golden brown do not over cook
Tips do not over cook at step 2, pieces will break when trying to egg and breadcrumb. Cool completely or the breadcrumbs just fall off. Do not over cook as it will be tough. Lamb needs to be cooked to your liking. We don’t tend to eat much salt so adjust to your liking and the same with chillies. If you don’t have lemon pepper you can add lemon grind with pepper, and also will can sub the red chilli flakes with crushed green chilli.
Serve as starter with sauces and side salad , main with gravy mash and veg or with chips roast and coleslaw or with side salad. My dad likes this with stir fried rice!
Her Weekend Kitchen 