Lamb Chops with Greek Crust

Name: Lamb Chops with Greek Crust
Yield: Yield: 24 servings
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

Yield

Yield: 24 servings

kikkoman products used:

Panko Japanese Style Toasted Bread Crumbs

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.

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