Breaded Lamb Chops with Vegetable Dip

Ingredients

• 250 g beetroot
• 1 tsp brown sugar
• 2 tbsp balsamic vinegar
• 120 ml Vegetable broth
• Salt
• pepper (ground)
• cumin (ground)
• 150 g cream cheese
• 2 sprigs Rosemary
• 5 stems thyme
• 80 g breadcrumbs
• 2 Eggs
• 8 lamb chops
• 3 tbsp Flour
• 4 tbsp cooking oil

Instructions

1. 1.

   Peel and dice the beetroot. In a hot pan lightly caramelize the sugar, deglaze with vinegar, add broth and beetroot. Season with salt, pepper, and cumin; cover and simmer for about 20 minutes until tender. Remove lid and reduce liquid to 2–3 tbsp. Let cool. Mix beet cubes with goat cheese, mash slightly with a fork, season, and add more reduction if needed.

2. 2.

   Rinse rosemary and thyme, dry, strip leaves, finely chop, and mix with breadcrumbs. Beat eggs in a shallow dish. Rinse lamb chops, pat dry, season with salt and pepper. Dredge in flour, dip in egg, then coat with breadcrumb mixture. Fry in hot oil for 3–4 minutes per side until golden brown. Drain on paper towels and serve with the beet dip.