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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