Breaded Lamb Chops With Sauteed Potatoes

• 1/2 cup flour
• 1 None egg, beaten with 1 tbsp water
• 3/4 cup dried breadcrumbs
• 8-12 None lamb chops, depending on size
• 2 tbsp olive oil
• 4 large potatoes, peeled and diced
• 2 cups frozen peas
• None None Tomato relish, to serve

1. Place flour, egg mixture and breadcrumbs in separate bowls. Coat lamb chops in flour and dust off excess. Dip each into egg mixture, then coat in breadcrumbs.
2. Heat oil in a large skillet on medium-high heat. Cook lamb chops for 2 mins each side, or until golden brown. Remove from pan and keep pan warm.
3. Meanwhile, steam potatoes until tender. Toss potatoes in warm skillet for a few mins to soak up pan juices and become coated with any breadcrumbs.
4. Add peas to steamer and steam for 2 mins, or until heated through.
5. Serve lamb with potatoes, peas and tomato relish.

flour, egg, breadcrumbs, lamb chops, olive oil, potatoes, frozen peas, tomato relish

Taken from recipes-plus.com/api/v2.0/recipes/26954 (may not work)