Breaded Lamb Chops
|Dill weed||1⁄2 Teaspoon|
|Lamb shoulder blade chops||4 (each about 3/4 inch thick)|
|Dried bread crumbs||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
1. In pie plate, mix eggs, water, salt, and dill weed. Dip chops into egg mixture; then into crumbs; coat each chop twice.
2. In 12-inch skillet over medium heat, in hot oil, cook chops until of desired doneness, about 15 minutes, adding oil if necessary.