Breaded Lamb Chops With Creamy Mashed Potatoes

1. 1

   Dust lamb chops with seasoned flour, shaking off excess. Holding end of bones, dip each in beaten egg to thoroughly coat, then press both sides into breadcrumbs, shaking off any excess. Refrigerate until ready to cook.

2. 2

   Cook potatoes in a saucepan of boiling salted water for 15 mins, until tender. Drain; return to pan and toss on low heat until dry. Mash well, then stir in hot milk and 1 tbsp butter. Season to taste.

3. 3

   Meanwhile, melt remaining 2 tbsp butter in a large, heavy-bottomed skillet on medium heat. When foam subsides, cook lamb chops in one layer, without crowding pan, for 2-3 mins each side, until golden. Serve with mashed potato and steamed beans.

* Per serving · 4 servings · Values may vary.