25-30 lamb chops for 30 minutes or overnight marinated in:½ cup buttermilk1 block garlic and ginger1 heaped teaspoon ground cumin1 teaspoon lemon pepper 1 level spoon chilli flakes (less if not wanting it too hot)½ teaspoon tumericSalt as needed (I used 1 teaspoon)Handful of chopped coriander And drizzle of oil
1. Marinate chops as above2. Pan fry on high with all the marinate without oil for 2-3 minutes max! 3. Let it cool completely 4. Egg and breath crumb (pressing breadcrumb into chops)5. Then fry for 2-3 minutes max until golden brown do not over cook Tips do not over cook at step 2, pieces will break when trying to egg and breadcrumb. Cool completely or the breadcrumbs just fall off. Do not over cook as it will be tough. Lamb needs to be cooked to your liking. We don’t tend to eat much salt so adjust to your liking and the same with chillies. If you don’t have lemon pepper you can add lemon grind with pepper, and also will can sub the red chilli flakes with crushed green chilli. Serve as starter with sauces and side salad , main with gravy mash and veg or with chips roast and coleslaw or with side salad. My dad likes this with stir fried rice!
INFO & TIPS
Perfect for a savoury snack or main meal! This recipe is quick to cook! I find this recipe is easier to ore cook the lamb and then flash fry to keep it tender