Oven-crumbed lamb chops with fennel and orange salad

Ingredients

For 1 serving

• Lamb chops110 g
• Egg whites1
• Breadcrumbs20 g
• Parsley5 g
• Fennel150 g
• Orange1
• Black olives4
• Whole wheat bread30 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, eggs,

In season: December – March

Method

1. Preheat the fan oven to 210 °C and line a tray with baking paper. Meanwhile finely chop the parsley and mix it into the breadcrumbs with a pinch of salt.
2. Lightly beat the egg whites in a shallow dish. Dip the lamb chops first in the egg whites, then in the breadcrumbs, pressing well so the coating sticks on all sides.
3. Lay them on the tray, drizzle with a little oil and bake at 210 °C for 15 minutes, turning halfway, until the coating is golden and crisp.
4. Meanwhile remove any damaged outer layers from the fennel and slice it very thinly; peel the orange with a knife, removing the white pith, and cut out the segments without their membranes.
5. Toss the fennel, orange and black olives, dress with the remaining oil and a pinch of salt and serve with the chops and the wholemeal bread.