Lamb Schnitzels With Mint-Horseradish Pesto

Preparation

1. Step 1

   Spread flour on a dinner plate and season with salt, pepper and 2 teaspoons horseradish. In a shallow bowl, beat egg with 1 tablespoon water. Spread bread crumbs onto a dinner plate. Dip lamb pieces first in flour, shaking off excess, then in egg, then in crumbs. Place on a platter. Refrigerate.

2. Step 2

   Place mint leaves and remaining horseradish in food processor and process until mint is minced. Slowly drizzle in olive oil through feed tube. Transfer to a serving bowl, stir in juice of 1 lemon and sour cream, season with salt and pepper and set aside.

3. Step 3

   Heat vegetable oil to a depth of about ½ inch in a 12-inch skillet to very hot. Add 2 slices of lamb and cook over medium-high heat until browned, turning once, about 2 minutes a side. Try to keep oil and lamb moving in pan by gently sliding pan on burner in a circular motion. When done, place lamb on several thicknesses of paper towel to drain. Repeat with remaining lamb. Lamb will be medium-rare. If you want it more well done, reduce heat to medium so it takes longer to cook.

4. Step 4

   Transfer to a platter, and serve, with sauce and remaining lemon in wedges.