<h3>English: Nigella&rsquo;s crispy lamb chops</h3>
<p>&nbsp;</p>
<ul>
<li>10 lamb chop cutlets with bone</li>
<li>175 g fresh white breadcrumbs</li>
<li>10 g grated parmesan</li>
<li>2 eggs, beaten with salt and pepper</li>
<li>Olive oil (NOT extra virgin) for frying</li>
<li>&nbsp;</li>
</ul>
<ol>
<li>Remove the thick layer of fat from around the edge of each chop (a pair of scissors are useful). Be careful NOT to lose the shape of the chop, or it will fall to pieces on frying</li>
<li>Layer the chops between two sheets of clingfilm, and beat them vigorously with a rolling pin so that they are flattened a little</li>
<li>Then combine the breadcrumbs and the parmesan in a bowl and the seasoned egg in another</li>
<li>Pour olive oil in a pan, 1 cm deep, and heat up</li>
<li>Dip the chops first in the eggy mixture and then press them well in the cheese and breadcrumbs before frying them in the hot oil</li>
<li>Cook for about 3 minutes on each side; ideally deep golden brown and crunchy outside and tender pink inside.</li>
</ol>
<p>Eat them warm or cold. Great for a picnic.</p>
<hr />
<h3>Nigellas spr&oslash;de lammekoteletter</h3>
<ul>
<li>10 lammekoteletter med ben</li>
<li>175 g rasp</li>
<li>10 g revet parmesan</li>
<li>2 &aelig;g, pisket sammen med salt og peber</li>
<li>Olivenolie (IKKE ekstra jomfru) til stegning</li>
</ul>
<ol>
<li>Fjern det tykke lag fedt fra kanten af hver kotelet (en saks er nyttig). Pas p&aring; IKKE at miste formen af koteletten, eller den vil g&aring; i stykker ved stegningen</li>
<li>L&aelig;g koteletter mellem to ark husholdningsfilm, og sl&aring; dem kraftigt med en kagerulle, s&aring; de blir lidt fladtrykt</li>
<li>Bland br&oslash;dkrummerne og parmesanen i en sk&aring;l og &aelig;gget (med salt og peber) i en anden</li>
<li>H&aelig;ld olivenolie i en gryde, 1 cm dyb, og varm op</li>
<li>Dyp koteletterne f&oslash;rst i &aelig;ggeblandingen og tryk dem derefter godt ned i osten og raspen, f&oslash;r du steger dem i den varme olie</li>
<li>Steg dem i ca. 3 minutter p&aring; hver side; id&eacute;elt til dybt gyldenbrune og spr&oslash;de udenfor og og saftige</li>
</ol>
<p>Spis dem varme eller kolde. Fantastiske til en picnic.</p>
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<p>Keywords: Picnic, lamb, parmesan &middot; Picnic, lam, parmesan &middot;</p>
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