LAMB LOINS IN CRUMB COATING

Serves 4
INGREDIENTS
2  Lamb Loins or 6 -8  loin chops

Flour seasoned with salt and black pepper

Breadcrumbs

1 egg lightly beaten

3 tbsps olive oil

1 onion chopped

2 rashers bacon chopped

2 cloves crushed garlic

1/2 cup white wine or sherry

1 tbsp grainy mustard

1/4 cup stock or water

Freshly ground pepper & salt

1/4 cup sour cream
METHOD
1. Roll loins in flour, egg & breadcrumbs.
2. Heat 2 tbsps olive oil and cook loins on both sides until golden brown. Set aside & keep warm.
3. Heat remaining tbsp oil in the pan & gently saute onion, bacon & garlic.
4. Add sherry or wine and cook until reduced by half.
5. Add mustard, stock pepper & salt.
Bring to the boil & simmer for 2 minutes and stir in the sour cream, heating gently.
6. Serve over the lamb loins & sprinkle with chopped parsley.
Remember Texel cooks quicker than conventional lamb

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