MLA Panko-crusted lamb chops with a summer fruit salad
- Prep time 15Min
- Cook time 15Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Rack
- Serves 4
These sticky lamb ribs are pan-seared and oven-roasted in a bold gochujang, honey, and ginger glaze, finished with sea salt and a sharp twist of lime.
Ingredients
- 2 racks of lamb ribs (4 ribs each)
- Herb salt and olive oil, for seasoning
- Sea salt, to finish
- 1 lime, for serving
For the Sauce:
- 2 tablespoons gochujang (Korean red pepper paste)*
- 2 tablespoons runny honey
- 2 tablespoons mirin
- 2 tablespoons rice wine vinegar
- 2 teaspoons garlic, minced
- 4 teaspoons water
- 1 teaspoon ginger juice or ground ginger
Method
- Combine the breadcrumbs, Parmesan, parsley, salt and pepper in a shallow dish. Coat lamb with flour, shaking off any excess. Pass each chop through the egg, then into the Parmesan breadcrumbs. Press crumbs on firmly. Refrigerate 10-15 minutes.
- Heat a large frying pan on a gentle/medium heat, and then add oil to cover the base. Cook chops 3 minutes on each side. Transfer to a plate lined with paper towel.
- To make salad, combine ingredients and gently toss. Lightly drizzle balsamic vinegar on the fruit salad and sprinkle with sea salt flakes. Serve immediately with chops.
For the Summer Fruit Salad:
- Combine ingredients and gently toss.
- Lightly drizzle balsamic vinegar on the fruit salad and sprinkle with sea salt flakes.
- Serve immediately with chops.
