Fried Lamb Chops Recipe
Fried lamb chops are a traditional Italian meat recipe especially from Rome and other parts of central Italy, such as Marche and Abruzzo.Fried lamb chops, with their crispy breading and tender, flavorful meat, are one of the most popular traditional dishes in Italy, prepared especially for Easter lunch.
Ingredients
- 8 lamb chops
- 3 rosemary sprigs
- 2 garlic cloves
- 2 eggs
- salt (- to taste)
- freshly ground black pepper
- 100 g breadcrumbs (- 3/4 cup)
- 500 ml olive oil or peanut oil (- (for Frying))
- 1 lemon
Instructions
- 1
clean the lamb chops by removing the very fatty parts of the meat and any remaining rind.
- 2
Cut: Then, with a knife, free part of the bone from the meat surrounding it, so that you can hold the cutlet by the "handle".
- 3
Beat: In a deep dish, beat the eggs with a pinch of salt and pepper, dip the chops and let them marinate in the egg for 10 minutes. Add garlic and rosemary for flavor.
- 4
Bread: Remove the chops from the egg one at a time and dip them in the breadcrumbs on both sides, pressing to get the breadcrumbs to stick well.
- 5
Fry them in plenty boiling oil. The oil must be hot but the flame low as the ribs must have time to cook inside. Flip the chops at least twice until the ribs are golden and crispy on both sides.
- 6
Serve: Drain the chops on absorbent kitchen paper to remove excess oil. Serve the fried lamb chops hot with a few drops of lemon.
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