LAMB LOINS IN CRUMB COATING
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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 |
