LAMB CHOP WITH APPLE SAUCE

In a large salad bowl, emulsify the lemon juice with honey, crushed garlic, parsley and extra virgin olive oil. Dip the lamb chops and leave them to marinate in the refrigerator for at least three hours.

In a bowl, beat the eggs. Pour the chopped walnuts into a deep plate and in a plastic food bag prepare the flour, salt and pepper for the breading .

Drain the chops from the marinade and prepare them for cooking by passing,  one by one, first in the bag with the flour, then in the beaten egg and finally in the plate with the walnuts. Press them a little with the back of your hand to make the breading adhere better to the meat and let them rest in the refrigerator again for an hour.

Meanwhile, prepare the sauce: sauté  the chopped onion with a tablespoon of extra virgin olive oil, add the apple puree, lemon juice and coconut milk. Stir and simmer for about 5 minutes.

Fry the ribs in oil, let them brown for a few minutes on both sides, drain them from the excess oil and arrange them on a hot serving dish, decorate with mint and walnuts and serve them with the sauce on the side.