Parmesan Crusted Lamb With Buttered Potatoes And Green Beans

• 1/4 cup dried white breadcrumbs
• 1/4 cup freshly grated parmesan
• 1/3 cup all purpose flour
• 1 large egg, lightly whisked
• 12 None bone-in lamb chops, trimmed
• 2 tbsp vegetable or olive oil
• 3 tbsp butter
• 8 None equal-size baby potatoes
• 1 1/2 cups green beans, topped
• None None lemon wedges, to serve

1. Combine breadcrumbs and parmesan in a shallow bowl. Place flour and egg in 2 separate shallow bowls. Dip lamb into flour to coat, then egg, then breadcrumb-parmesan mixture.
2. Melt oil and half the butter in a large pan over moderate heat. Cook lamb, in batches, for 2 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes.
3. Meanwhile, place potatoes in a medium saucepan. Cover with water. Bring to a boil over moderate heat. Boil for 10 minutes, adding beans in last 2 minutes of cooking, or until vegetables are tender. Drain and return to pan. Toss with remaining butter.
4. Serve lamb with potatoes, beans and lemon wedges.

white breadcrumbs, freshly grated parmesan, flour, egg, chops, vegetable, butter, potatoes, green beans, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/21268 (may not work)