First the Prep. Mince the garlic and finely chop your coriander

Place the lamb in a large bowl. If you are using a neck piece, Slice it into smaller Medallion pieces first

Pour the olive oil over the Lamb, mix it up.

Place the garlic and half the coriander into the lamb mix. Mix thoroughly

Add salt, pepper, onion powder and paprika, mix and combine with the lamb

Place foil over the Lamb and place in the fridge for 30 mins

Remove from the fridge, and heat your pan. Put butter into the lamb(or olive oil, depends what you prefer)

Time to create the breadcrumb crust. The bread crumbs and egg both go in separate bowls. Whisk the eggs before continuing

Place the flour in the other bowl, season with salt, garlic pepper and paprika.

Dip each piece of lamb in the Flour, then the egg, then the breadcrumbs.

Then place into your buttered(or oiled) frying pan. Cook for 12 mins(flip after 6 mins for even cooking)

Place in a plate, add the other half of your coriander and squeeze your lemon juice over it

Dig in