Ingredients

Directions

(Makes two main course servings)

Cut lamb rack between bones. Place them in a mixing bowl with the garlic, thyme, rosemary, two tablespoons of the olive oil and the wine. Add a few grinds of black pepper and toss to coat the chops. Cover bowl with plastic wrap and marinate for at least 2 hours, preferable overnight. Refrigerate after 2 hours.

Wipe chops with paper towel, removing any garlic & herbs. Dredge one side of each chop with a little flour. Spread mustard and Panko onto two flat plates. One at a time dip each chop into the mustard to apply a light coating (the flour will help the mustard adhere) then dip it into the Panko, mustard side down. Repeat with the remaining seven chops until all are coated. They should be coated on one side only.

Heat the remaining 2 tablespoons oil over medium heat in a sauté pan large enough to accommodate the 8 chops. When the pan is hot, but not smoking, sauté the chops, coated side down, until golden brown. Turn themcarefully and cook another couple minutes on the other side, or until they reach desired doneness. Remove to a plate and keep warm.

Toss greens in a salad bowl with the extra virgin olive oil & the Balsamic vinegar. Place greens in the centers of two dinner plates. Arrange four chops leaning against the mound of greens. Place tomatoes, cucumbers and onions around the plate and finish with the salt and pepper.

Note: If you prefer a dose of carbohydrate with your lamb, garnish with some crispy fried potatoes.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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