As seen on the Today Show
Ingredients
- salsa verde:
- 2 tsp white wine vinegar
- 4-5 fresh basil sprigs (leaves only)
- handful fresh flat leaf parsley
- 2 garlic cloves (chopped)
- 2 anchovy fillets (drained)
- 3 tsp capers
- 100ml extra virgin olive oil
- lamb parmigiana:
- 8 small lamb chops
- 1 free-range egg, beaten
- salt & freshly ground blk pepper
- 100g plain flour
- 50g parmesan cheese, finely grated
- 100g breadcrumbs
- 50ml olive oil
- knob of butter
- crushed carrot & swede
- 4 large carrots (diced small)
- 1 small swede (diced small)
- good splash of olive oil
- 1 tsp honey
- seasoning
Method
- Preheat the oven to 200?C. For the salsa verde, pour the vinegar into a blender and add the basil leaves, parsley, garlic, anchovies and capers.
- Blend to a puree. With the motor still running, gradually add just enough of the olive oil to give a sauce –like consistency.
- For the lamb, place each chop between 2 sheets of cling film and, using a rolling pin, lightly bash the meat out so that it is ¼ inch thick.
- Beat the egg into a wide bowl and season with salt & freshly ground pepper.
- Place the flour on a plate and season. Put the parmesan & breadcrumbs together on another plate and stir them together.
- Dredge the lamb chops evenly in the flour, and then dip them in the beaten egg. Coat each chop with the breadcrumbs, shaking off any excess.
- Heat the olive oil and butter together in a non-stick frying pan. Fry the lamb over a medium heat for a few minutes on each side until golden brown.
- Transfer the meat to the oven and continue to cook for a further 1-2mins, basting with the pan juices.
- For the crushed swede: dice the swede into small pieces, melt the butter and the honey in a large heavy based pot and add the swede.
- Season and (with lid on) cook over a low heat until the swede is completely cooked through then mash with a potato masher.
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