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
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.