Lamb Chops with Caramelized Leeks

When dinning with friends in a trendy Melbourne restaurant, I was surprised to see crumbed lamb chops on the menu. Not very hip, I thought, recalling how often I ate them as a child—crumbed cutlets, my mother called them. But they were delicious. I make this for two, but if you are prepared to deal with two frying pans at once, you can easily double the recipe.