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8 lamb chops
125g fresh breadcrumbs
2 tsp chopped thyme leaves
salt and freshly ground black pepper
3 eggs, beaten
2 tbsp olive oil
For the apple sauce
2 Bramley apples, peeled
1 eating apple, peeled and finely diced
1 tbsp light brown sugar
1 tsp ground cinnamon
juice of ½ lemon
If you want to use my microwave method for apple sauce, go ahead, and just add a dash
of cinnamon. Otherwise melt the butter in a saucepan on a medium heat. Grate the Bramley
apples into the butter and cook until starting to soften. Then add the diced apple. Stir in the
sugar, then add the cinnamon and lemon juice to taste. Add a splash of water to loosen if needed.
Set to one side.
When ready to cook the lamb chops mix together the breadcrumbs and thyme. Season the lamb
and press down on the eye of the meat to thin it out a little. Dip the chops in the egg followed by the breadcrumbs. Pat down firmly so that they are well coated.
Fry the chops in the olive oil for 3 minutes on each side or until brown.
Serve the chops with your quick apple sauce.
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