Pecorino-Crusted Lamb With Lemony Green Beans

• 3 oz pecorino cheese, grated
• 3/4 cup fresh breadcrumbs
• 12 None lamb chops
• 3/4 cup all-purpose flour, seasoned
• 2 None eggs, lightly beaten
• 12 None small fresh sage leaves
• 2 tbsp olive oil
• 1 lb green beans, trimmed
• 1 None lemon, zested and juiced
• 7 oz cherry tomatoes, quartered

1. In a shallow bowl, combine pecorino and breadcrumbs. Dredge lamb chops in seasoned flour, shaking off any excess. Dip in beaten eggs then press into pecorino mixture to coat. Dip the back of each sage leaf in egg. Place a leaf on each chop, pressing to stick.
2. In a large frying pan, heat 1 tbsp oil over medium-high heat. Working in batches, cook lamb, sage-side down first, for 3-4 mins per side, or until cooked to your liking.
3. Meanwhile, in a small saucepan of boiling salted water, cook green beans for 2-3 mins, until bright and just tender. Drain. Toss with lemon zest, lemon juice, tomatoes and remaining oil. Season. Serve with lamb chops.

pecorino cheese, fresh breadcrumbs, lamb chops, flour, eggs, sage, olive oil, green beans, lemon, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/27818 (may not work)