Lamb Chops

Lamb Chops with Eggplant Stack and Sauce Soubise

Salt eggplant slices, and set aside for 30 minutes. Wash the salt off after 30 minutes, and pat dry. Place eggplant
From Australian Womens Weekly

Trim the cutlets of excess fat. Place between 2 sheets of 'go between' (freezer film). Flatten out with a meat mallet
From Australian Womens Weekly

Heat oil in large frying pan; cook lamb until browned and cooked as desired. Remove lamb from pan; drain excess fat
From Australian Womens Weekly

Heat oil in large frying pan. Add chops and sear well on all sides so they are well browned; transfer to a plate and
From Australian Womens Weekly

Whisk the eggs into a large shallow bowl with the milk, add pepper to taste. Mix the bread crumbs and parmesan in
From Australian Womens Weekly

Remove any excess fat and sinew from the bones, leaving the ends exposed. Brush both sides lightly with oil and season
From Australian Womens Weekly

Sharwoods tandoori paste For as many chops as you want. Marinate lamb cutlets in yoghurt and paste overnight. Thread
From Australian Womens Weekly

Lay eggplant discs and zucchini slices on a baking tray, drizzle well with olive oil. Using a hand sifter, dust spice
From Australian Womens Weekly

Combine all ingredients except for the lamb chops in a small saucepan over a high heat; bring to a boil and simmer 2
From Australian Womens Weekly