Ingredients
⅔ C plain flour
2 tsp garlic powder
1½ tsp smoked paprika
100 g Proper Kūmara Crisps crushed
1 handful chives chopped
800 g lamb chops
2 eggs beaten
4 tbsp olive oil
250 g green beans trimmed
300 g spinach roughly chopped
Preparation
In a shallow bowl combine flour, garlic powder, paprika, salt and pepper. Whisk together. In another shallow bowl combine crisps, breadcrumbs, parmesan and chives.
Dust the lamb with seasoned flour mixture. Then, dip the lamb in the egg and then dredge through the crisp mixture. Press to ensure that the coating is sticking.
Place a large frying pan over medium heat and add half the oil. Once oil is hot, add the lamb and sear for 5 minutes.
Flip each piece of lamb and continue to sear for another 5 minutes or until the crumb mixture has browned and lamb feels cooked.
When the lamb is just cooked place another large frying pan on the heat with remaining oil (or set the lamb aside and wipe out the initial pan and return to the heat) over medium heat. Add the beans and cook for 3 minutes or so before adding the spinach to the pan. Increase the heat a little and quickly cook until spinach is wilted and excess liquid evaporated.
Serve lamb with greens alongside.
