Crispy Lamb Chops with Mint Artichokes

Method

1. Prepare the breading: mix breadcrumbs, almonds, pistachios, thyme, parsley, and sun-dried tomatoes.
2. Clean the lamb chops, pound them to flatten, and score the edges to prevent curling during frying.
3. Dip the chops in beaten egg, then coat with the breading mixture. Repeat for a double coating.
4. Fry the chops at the last moment before serving in hot oil until golden and crispy.
5. Slice mint into thin strips, mince garlic and reduce to a paste. Clean artichokes and keep in lemon water. Cut artichokes into eighths.
6. Sauté artichokes in hot oil: first sear well, then add garlic and mint. Add a splash of white wine, salt, and pepper. Cook for about 5 minutes.
7. Serve the lamb chops with the artichokes and optionally add mayonnaise.