Crunchy Lamb Chops With Garlicky Spinach And Tomato Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 (250 g) lamb chops
• 1 egg
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon dried oregano
• 50 g breadcrumbs
• 1 tablespoon freshly grated parmesan cheese
• 250 ml peanut oil, for frying
• 3 medium tomatoes (or 300g in weight)
• 1/2 garlic clove, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 125 g baby spinach leaves

Recipe

• 1 trim all the fat off the lamb chops.
• 2 lay the chops between two pieces of saran wrap and, using a rolling pin, beat them until the meaty part of the lamb chop is half as thick, turning them over once as you go.
• 3 beat the egg in a shallow wide bowl, with the mustard, oregano and salt and pepper.
• 4 on a large plate combine the bread crumbs and parmesan cheese.
• 5 dip each of the chops into the egg mixture, then roll to coat in the breadcrumb mixture, pressing the crumbs in to adhere on both sides.
• 6 let them dry for a few minutes on a wire rack while you heat the oil in a large frying pan.
• 7 fry the chops in the hot oil until deep golden brown, about 5- 7 minutes on each side (depending on how thin you have managed to get them and how cold they were before going in to the oil).
• 8 meanwhile, quater the tomatoes and remove the seeds.
• 9 cut the tomatoes into strips and then dice them (tomatoes concasse) you may remove the skins before if you wish, but it works well without doing that.
• 10 combine the diced tomato with the minced garlic, olive oil and lemon juice in a bowl and add salt and pepper to taste.
• 11 when the chops are ready, toss the spinach with the tomato mixture and divide the salad between two large plates, putting each large, crisp golden chop alongside.
• 12 enjoy!