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Lamb Reform Chops Recipe

A way of cooking lamb chops - so called as it was invented at The Reform Club, in London.
The chops are coated in a mixture of breadcrumbs and minced ham before being fried (then finished in the oven) - they are then traditionally served with Reform Sauce (q.v.).

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For 4 helpings:

4 oz/120gr Fresh White Breadcrumbs (perhaps made in a food processor)

4 oz/120gr Cooked Ham, finely chopped (perhaps again in a food processor)

4 thick lamb chops - chump chops would be ideal, having less bone


Mix the breadcrumbs and ham with the salt and pepper.
Dip the lamb chops in the beaten egg, so they are well-covered, then coat them evenly with the breadcrumb and ham mixture.
Heat the oven to 180C/350F/Gas 4.
In a large frying pan, that can be transferred to the oven, melt the butter over a medium heat. When it's fairly hot (but not smoking) add the chops - in one layer, and fry them for 4 minutes on each side, or until they are golden brown. Remove them from the heat and transfer them to the oven.
Bake them for 30 minutes, turning them over half-way through.

Remove from oven and serve immediately, while the breadcrumbs are still crisp. If you've made some, serve Reform Sauce separately in a jug.

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