4 lamp chops, about 100 g. (3.5 ounces) each
1 tbsp rosemary
1 cup bread crumbs
1 pack Thai Meal Kit – Panang Curry
1 tsp salt
1 tsp black pepper
1 egg (whipped)
1 tbsp fine sliced kaffir leave (Optional)
1 tbsp chili spur pepper
½ cup water
2 tbsp olive oi

Cooking Directions:

Preheat oven to 180 degrees C (350 degrees F). Move oven rack to the center position.

  1. In a large bowl, combine rosemary, salt, black pepper and bread crumbs. Set aside. Brush rack of lamb with the egg. Roll in the bread crumb mixture until evenly coated. Heat 2 tbsp olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides.
  2. Roast the lamb in preheated oven for 15 to 20 minutes, depending on the degree of doneness you want, remove the meat
  3. While waiting for the lamp, Use ½ cup of water to cook Thai Meal Kit – Panang Curry. Follow a few cooking steps on the package (do not add meat).
  4. Arrange the lamp chop on a plate and pour the panang gravy on top of lamp chops.