Frenched rack of Aussie lamb cut into delicate little chops, breaded, pan-fried and garnished with a cooling cilantro yogurt work well as appetizers or passed hors d’oeuvres.
½ cup vegetable oil
1 cup all-purpose flour
3 large eggs
¼ cup milk
3 cups dried bread crumbs
3 tablespoons fresh flat-leaf parsley leaves, chopped
3 tablespoons fresh cilantro, chopped
1 teaspoon cumin, ground
1 teaspoon paprika, ground
1 teaspoon salt
½ teaspoon black pepper, cracked
½ lemon, zested
2 french-trimmed Aussie lamb racks, cut into 16 chops
2 tablespoons unsalted butter
½ cup plain, full-fat Greek yogurt
1 zested and juiced lime
2 tablespoons fresh cilantro leaves, chopped
1 clove of garlic, finely minced
For the lamb chops:
Heat a large skillet over MEDIUM heat and add the oil. Put the flour in a flat bowl or large plate. Lightly beat the eggs and milk in a bowl. In another bowl, mix together the breadcrumbs, herbs, spices and lemon zest. Dip each lamb chop into the flour, then egg wash, then crumb mixture, until each one is covered generously with the mix. Once the pan is heated, add a spoonful of butter to the pan and add the chops in a single layer. Fry the chops evenly on each side (about 3 to 4 minutes total) until they are golden brown. Remove the chops from the pan and set them on paper towels to remove excess grease. Repeat with the remaining chops, if necessary.
For the yogurt:
In a small bowl, stir together the yogurt, cilantro, lime zest and juice, and garlic. Season to taste with salt and pepper. Serve the chops with the cilantro-lime yogurt.