Lamb Rump, sliced thinly and bat out to about 5mm. 180g to 200gm per person.
Eggs, About 1 per portion
Grated Parmesan, about 1 tablespoon per portion
Thin Sliced Parsley
Lemon to Serve
Mix the Eggs, Parmesan and Parsley together
Dredge the Lamb in the flour.
Heat your Frying Pan or BBQ to a Med/High heat. Add a good amount of oil and butter.
Dip the floured lamb into the egg mix and cook until golden on both sides.
Serve over your favourite Tomato Sauce with a squeeze of Lemon.