An old British recipe, Reform Chops may be served with a border of mashed potatoes, Reform Sauce, and a green vegetable such as Brussels sprouts or steamed broccoli.
4 oz. lean cooked ham, very finely minced
4 oz. fresh white breadcrumbs
Serve Reform Chops with mashed potatoes, Brussels sprouts and beer for a traditional British meal.
1 teaspoon salt
½ teaspoon black pepper
1 egg, well beaten
6 thick lamb chops
1 oz. butter
2 tablespoons vegetable oil
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium-sized, shallow mixing bowl, combine the ham, breadcrumbs, salt and pepper.
Place the beaten egg in a small saucer and dip the chops first in the egg and then in the breadcrumb mixture, pressing the chops down into the breadcrumb mixture to give them a thick coating. Gently shake off any excess mixture and set the chops aside.
In a frying-pan large enough to hold the chops in one layer, melt the butter with the oil over moderate heat. When the foam subsides, add the chops and fry them for 5 minutes on each side or until they are golden brown.
Remove the pan from the heat. Using tongs, transfer the chops to a large, shallow baking dish. Place the dish in the centre of the oven and bake the chops for 30 minutes, turning them over once.
Remove the dish from the oven. Transfer the chops to a warmed serving platter and serve immediately.