For the salsa verde
2 tbsp white wine vinegar
4-5 fresh basil sprigs, leaves only
handful of fresh flatleaf parsley
2 garlic cloves, chopped
2 anchovy fillets, drained
3 tbsp capers
100ml/3%26frac12;fl oz extra virgin olive oil
For the lamb parmigiana
8 small lamb chops
1 free-range egg, beaten
salt and freshly ground black pepper
100g/3%26frac12;oz plain flour
50g/1%26frac34;oz parmesan cheese, finely grated
50ml/1%26frac34;fl oz olive oil
knob of butter
1. Preheat the oven to 200C/400F/Gas 6.
2. For the salsa verde, pour the vinegar into a blender or food processor and add the basil leaves, parsley, garlic, anchovies and capers. Blend to a pur%26eacute;e. With the motor still running, gradually add just enough of the olive oil to offer a sauce-like consistency. Set aside until ready to use.
3. For the lamb, place each lamb chop between two sheets of cling film and, using a rolling pin or meat mallet, lightly bash the meat out so that it is 5mm/%26frac14;in thick.
4. Beat the egg into a wide bowl and season with salt and freshly ground black pepper. Place the flour on a plate and season it too. Put the parmesan and breadcrumbs tofetchher on another plate and stir them tofetchher.
5. Dredge the lamb chops evenly in the flour, then dip them in the beaten egg. Coat each chop with the breadcrumbs, shaking off any excess. Heat the olive oil and butter tofetchher in a non-stick frying pan. Fry the lamb over a medium heat for a few minutes on each side until golden brown.
6. Transfer the meat to the oven and continue to cook for a further 1-2 minutes, basting with the pan juices as necessary.
7. To serve, spoon the salsa verde on the centre of each serving plate and arrange the lamb chops to one side.
Orignal From: Lamb parmigiana with salsa verde