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
Preheat oven to 180 degrees C (350 degrees F). Move oven rack to the center position.
- 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.
- Roast the lamb in preheated oven for 15 to 20 minutes, depending on the degree of doneness you want, remove the meat
- 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).
- Arrange the lamp chop on a plate and pour the panang gravy on top of lamp chops.