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Lamb Chops with Greek Crust

Image for Lamb Chops with Greek Crust
plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

Greek Crust:
2 cups Kikkoman PANKO Japanese Style Bread Crumbs
1/4 cup chopped parsley
1/4 cup minced ripe olives
1/4 cup crumbled dried mint leaves
2 tablespoons ground cumin

rib lamb chops
salt and pepper
flour
beaten eggs

directions

To make Greek Crust:Mix together all ingredients. Store in refrigerator until needed; use within 12 hours. (Yield: 2 1/2 cups)

Season rib lamb chops with salt and pepper, then coat with flour, beaten egg and Greek Crust. Pan-fry in hot oil to sear both sides; finish in moderate oven. Serve with mashed, baked or scalloped potatoes.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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