Breaded Lamb Chops
|Lamb loin chops||8|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Breadcrumbs||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Red currant jelly||2 Tablespoon|
|Beef stock||1 1⁄2 Cup (24 tbs), heated|
|Port wine||1⁄4 Cup (4 tbs)|
|Cold water||3 Tablespoon|
|Chopped parsley||1 Tablespoon|
? Preheat oven to 375 °F (190 °C).
? Trim fat from lamb chops and scrape about 1 in (2.5 cm) of bone clean. Place between 2 sheets of waxed paper; flatten with mallet. Dredge chops in flour, then dip in beaten eggs and coat with breadcrumbs.
? Heat oil in large ovenproof frying pan over medium heat. When hot, add chops and cook 3 minutes. Turn chops over, season and continue cooking 2 minutes. Transfer to oven and continue cooking 6 to 8 minutes; adjust time depending on size and preference.
? Meanwhile, place currant jelly in saucepan over medium heat. Pour in beef stock and port wine; season, mix well, bring to boil and continue cooking 5 minutes.
? Dissolve cornstarch in cold water; stir into sauce until well incorporated. Add parsley and simmer 3 minutes over low heat.
? Spoon sauce over cooked lamb chops and serve.