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Lamb Chops with Greek Crust
(Yield: 24 servings)
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
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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