Spiced Crumbed Lamb Chops with Raisin Gremolata by Ben Lippett

Ingredients

• 8 lamb loin chops
• 1 cup breadcrumbs (panko or fresh)
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1 tbsp spices (cumin and coriander blend)
• 1/2 cup raisins, chopped
• 1/2 cup fresh parsley, finely chopped
• 1 tbsp lemon zest
• 2 red bell peppers
• 400g (14 oz) canned chickpeas, drained
• 1/2 cup vegetable oil (for frying)

Instructions

1. Char the peppers over an open flame or under a broiler until the skin is blackened, then peel, seed, and dice them.
2. Combine the diced charred peppers with chickpeas in a pan over medium heat for 5-7 minutes to create the stew base.
3. Prepare the gremolata by mixing the chopped raisins, fresh parsley, and lemon zest in a small bowl; set aside.
4. Flatten the lamb chops slightly with a knife to ensure even thickness.
5. Season the lamb with salt and the spice blend, then dredge in flour, dip in beaten eggs, and coat thoroughly in breadcrumbs.
6. Heat oil in a heavy skillet to 175°C (350°F), then fry the lamb chops for 3-4 minutes per side until golden brown and cooked to medium-rare.
7. Serve the crispy lamb chops hot, topped with the raisin gremolata and accompanied by the warm chickpea stew.