Servings:
SERVES 6 Servings
Ingredients
- lamb chops
- 2 pound idaho potatoes
- 2 pound eggs
- 1 cup flour
- 1 cup chopped parsley
- 1/2 cup olive oil
Preparation
Baking Directions:
Cut potatoes julienne (thin fine strips).
Place on paper towels to remove excess water.
Mix potatoes with chopped parsley, salt and pepper.
Season lamb chops with salt and pepper.
Lightly dust with flour and then dip into the eggs.
Fold and press potatoes firmly around lamb chops.
Preheat sauté pan, add olive oil, then lamb chops and sauté until golden brown.
Serve immediately.