Lamb Chops With Lime Cilantro Cream
|Boneless lamb chops||120 Gram|
|Seasoned bread crumbs||250 Milliliter|
|Olive oil||90 Milliliter|
|Chicken stock||125 Milliliter|
|Light cream||125 Milliliter|
|Lime juice||60 Milliliter|
|Chopped cilantro||30 Milliliter|
Mix the egg with the milk, dust the lamb chops with the flour, dip into egg then dredge through the bread crumbs.
Heat the oil in a large skillet, fry the chops for 3 minutes per side or until golden brown.
Reserve hot in the oven.
Heat the butter in a sauce pan, add the flour and cook 2 minutes over low heat.
Add the chicken stock and cream, simmer into a light sauce.
Whip in the lime juice and cilantro, continue to simmer 5 minutes.
Place chops on serving plates and pour the sauce over the chops.