Dust the stuffed peppers with flour, then roll in egg whites until coated. Heat 1⁄4 cup of oil in a skillet. Carefully fry the peppers, turning occasionally, until golden all over. Drain on a tray ...
3 Add breadcrumbs, salt and chopped parsley. Brush the meaty side of the lamb racks with olive oil and season with a little salt and freshly ground black pepper. Lay the racks meaty side up in a ...