Recipe

Ingredients (Yield: 24 servings)

Greek Crust:
2 cups Kikkoman PANKO Japanese Style Bread Crumbs
1/4 cup chopped parsley
1/4 cup minced ripe olives
1/4 cup crumbled dried mint leaves
2 tablespoons ground cumin

rib lamb chops
salt and pepper
flour
beaten eggs

Instructions

To make Greek Crust:Mix together all ingredients. Store in refrigerator until needed; use within 12 hours. (Yield: 2 1/2 cups)

Season rib lamb chops with salt and pepper, then coat with flour, beaten egg and Greek Crust. Pan-fry in hot oil to sear both sides; finish in moderate oven. Serve with mashed, baked or scalloped potatoes.

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