Lamb Chops With Lime Cilantro Cream Recipe
Ingredients
| Egg | 1 | |
| Milk | 60 Milliliter | |
| 6-120 g boneless blade lamb chops | ||
| 125 ml flour, all purpose | ||
| Seasoned bread crumbs | 250 Milliliter | |
| Olive oil | 90 Milliliter | |
| Butter | 45 Milliliter | |
| 30 ml flour, all purpose | ||
| Chicken stock | 125 Milliliter | |
| Light cream | 125 Milliliter | |
| Lime juice | 60 Milliliter | |
| Coriander/ cilantro | 30 Milliliter, chopped | |
Directions
Mix the egg with the milk, dust the lamb chops with the flour, dip into egg then dredge through the bread crumbs.
Heat the oil in a large skillet, fry the chops for 3 minutes per side or until golden brown.
Reserve hot in the oven.
Heat the butter in a sauce pan, add the flour and cook 2 minutes over low heat.
Add the chicken stock and cream, simmer into a light sauce.
Whip in the lime juice and cilantro, continue to simmer 5 minutes.
Place chops on serving plates and pour the sauce over the chops.
Heat the oil in a large skillet, fry the chops for 3 minutes per side or until golden brown.
Reserve hot in the oven.
Heat the butter in a sauce pan, add the flour and cook 2 minutes over low heat.
Add the chicken stock and cream, simmer into a light sauce.
Whip in the lime juice and cilantro, continue to simmer 5 minutes.
Place chops on serving plates and pour the sauce over the chops.
Chef
