Fried lamb chops


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In Bologna, Easter means fried lamb.

Breaded lambs chops remind me of my childhood. I can still see my granny coating the meat in the egg and cream mixture. I can hear the sizzle of the oil as she drops the meat in the saucepan, and smell the fragrance of frying chops. I could never get bored of this dish, It is a feast for the senses. The lamb is encased in a wonderful golden crust, the lemon adds a hit of sour flavour and best of all – you can eat them with your hands!




Fried lamb chops

  • 12 lamb chops
  • 1l peanut oil
  • 4 eggs
  • 2 tbsp of heavy cream
  • 2 tbsp of Parmesan
  • 50g of flour
  • 150g of breadcrumbs
  • 1 pinch of ground nutmeg
  • 1 pinch of white pepper
  • 4 pinches of table salt

To garnish

  • 1 lemon, cut into wedges
Pour the peanut oil into a deep-sided saucepan – the oil must be at least 1cm deep. Heat the oil to 170°C, checking with a cooking thermometer
Crack the eggs into a large bowl and add the heavy cream, Parmesan, white pepper, ground nutmeg and salt. Lightly beat the mixture with a whisk or fork until fully combined
Place the flour, eggs and breadcrumbs in separate bowls. Dredge the lamb chops in the flour, then the egg mixture and finally the breadcrumbs
Once the oil has reached 170°C, fry the lamb chops in 3 or 4 batches, depending on the size of your saucepan. Cook the meat until golden brown on both sides and pink in the middle, for about 4–5 minutes
Transfer the chops to a serving dish lined with paper towels to drain any excess oil and garnish with lemon wedges. Serve immediately
Fried lamb chops
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