Panko-Crusted Lamb Chops

Instructions

1. 1

   Mix panko with parmesan, lemon zest, oregano, mint, salt and pepper. Set up flour and beaten egg in two separate bowls.

2. 2

   Season each chop, then crumb in order: flour, egg, panko — pressing firmly. Arrange in a single layer on a baking-paper-lined tray.

   Tip: Morning prep is fine: leave uncovered in the fridge for 30 min to set the crumb, then cover loosely. Remove 20 min before frying.

3. 3

   Heat olive oil in a cast-iron pan on the fire grid over glowing coals (no flames). Fry chops 2½ min per side to set the crumb and achieve a deep golden colour.

   Tip: Wait for glowing coals, not flames — flames will blacken the crumb before the inside cooks.

4. 4

   Transfer to a baking tray, tent loosely with foil, and keep near the fire to stay warm.

5. 5

   In the final 6–7 min of the risotto, slide the tray into the pizza oven alongside the chicken parmigiana. Remove when cooked through with a crisp crust.

   Tip: Pizza oven should be at 220–250°C. A small olive or rosemary off-cut added 2 min before adds subtle smoke.

6. 6

   Pile onto a warm board with lemon wedges and serve immediately.