Lamb chops with herbs crust summer rice

3_06035 LAMB CHOPS with HERBS CRUST SUMMER RICE INGREDIENTS for 4 PERSONS 800 g lamb chops, 3 untreated lemons, chopped and mixed herbs (Rosemary, parsley), 2 eggs, vegetable oil for frying, salt, pepper.

For the rice: 200 g Basmati-type rice, a yellow pepper, a red pepper, green pepper, courgette, green and black olives, pitted, chopped carrot, parsley, lemon juice, 5 tablespoons of olive oil, salt.

Put a pot on the fire with at least two litres of water, just to raise a boil add salt and plunge the rice.

Let it cook al dente, then drain, rinse under cold running water, drain them thoroughly and pour it in a large serving dish and allow to cool.

Clean, wash the courgette, cut into cubes and Pan fry in a saucepan with boiling water for a few minutes.

Drain and keep aside.

Pulitete peppers and cut them into cubes; Peel carrot and cut it into cubes.

Drain the olives and chop coarsely.

Add all the vegetables to the rice, reshot and seasoned with lemon juice and olive oil.

Mix well all the ingredients and let stand to cool until ready to serve.

In a large bowl beat the eggs with salt and pepper, then soak the lamb ribs.

Wash the lemons.

Put the breadcrumbs in a bowl, grattugiatevi lemon zest, add the chopped herbs and stir carefully.

Drain the ribs well beaten eggs, put them in bread crumbs and FRY in hot oil for about 7 minutes, until well browned and crisp will be on the surface; drain on absorbent kitchen paper.

To serve, arrange some individual and each dish cutlet served with a rice cake prepared previously.

Garnish with a sprig of Rosemary and serve.