Title: Breaded Lamb Rib Chops (Mf)
Categories: Lamb-mt, Skillet-mt
Yield: 2 Servings

4 Rib lamb chops; trimmed of
-excess fat
Olive oil
1/2 c Freshly grated parmesan
-cheese
2 Eggs lightly beaten
1/2 c Fresh bread crumbs
2 tb Unsalted butter or olive oil
Lemon wedges

Dip chops in olive oil; coat with cheese. Dip in eggs, then in bread crumbs
to coat nicely.

Heat some butter (or olive oil) in a skillet. Add breaded chops and fry,
over medium high heat, uncovered, for about 4 to 5 minutes a side or until
just pink in the middle, and browned on outside.

Remove chops to a plate and serve as is, with lemon wedges or with
couscous, or lima bean puree (recipe follows).

Yield: 2 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer <4paws@netrax.net>.

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest
V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997