Special Crumbled Lamp Chops with mint yogurt

Instructions

1. Make the minted yogurt, crush the mint leaves in a mortar with a pinch of coarse salt until the mint is a paste. Crush the garlic clove into the paste as well. Mix this with the yogurt, mayonnaise, lemon juice and olive oil.
2. If necessary, trim any excess fat from the chops. With a knife, scrape all the meat and fat off the top 5 cm of the bone in each chop. Sprinkle the chops generously with salt and pepper.
3. In a bowl beat the egg and mustard together. Pour into a shallow dish. In another dish mix the breadcrumbs and sesame seeds. Place the flour in a third dish.
4. Coat each chop with flour, shaking off any excess. Dip in the egg and mustard mixture and then coat with the breadcrumb and sesame mixture, pressing it on the meat to get an even coating. Refrigerate for 15 minutes.
5. Heat the butter and oil in a frying pan. Add the chops and fry over medium heat until crisp and golden. Cook to taste – 4-5 minutes on each side. Turn gently with tongs. Remove the cutlets from the pan and drain on paper towels.
6. Serve with minted yoghurt and crispy baked potatoes.
7. Happy Easter!

• Servings : 3
• Ready in : 20 Minutes
• Course : Main courses
• Recipe Type : Easter Recipes, Finger foods, Meat, recipes for spring
• Ingredient : Bread crumbs, Butter, Dijon mustard, Eggs, Flour, Ground black pepper, Salt, Sesame, Sunflower oil, агнешки котлети