Parmesan Crusted Lamb With Buttered Potatoes And Green Beans - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Serve lamb with potatoes, beans and lemon wedges.