Lamb parmigiana with salsa verde, crushed carrot and swede

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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