Crusted Rib Chops with a Summer Fruit Salad

Lamb - Rack



To Serve

Drizzle of balsamic vinegar

Sea salt flakes


Combine the breadcrumbs, Parmesan, parsley, salt and pepper in a shallow dish.

Coat lamb with flour, shaking off any excess. Pass each chop through the egg, then into the Parmesan breadcrumbs. Press crumbs on firmly. Refrigerate for 10-15 minutes.

Heat a large frying pan on a gentle/medium heat, and then add oil to cover the base. Cook chops for 3 minutes on each side. Transfer to a plate lined with paper towel.

To make salad, combine ingredients and gently toss. Lightly drizzle balsamic vinegar on the fruit salad and sprinkle with sea salt flakes. Serve immediately with chops.