15 minutes

10 minutes

4 - 6

80 ml (¹/3 cup) cake flour
salt and freshly ground black pepper to taste
6 lamb loin chops, about 1,5 cm thick
2 extra large eggs, beaten
200 g ginger biscuits, crumbed
45 ml (3 Tbsp) cooking oil

 

1. Mix flour and seasoning. Add chops to flour mixture, dip into beaten eggs and lastly into ginger crumbs. Leave to chill in refrigerator for about 30 minutes.
2. Heat oil in a heavy-based saucepan and fry chops slowly until golden brown on both sides. Serve with salad or vegetables of choice.

Variation
Substitute ginger crumbs with dry bread crumbs.