Fried lamb chops

PT30M

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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!

Ingredients

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Imperial

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
1
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
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2
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
3
Place the flour, eggs and breadcrumbs in separate bowls. Dredge the lamb chops in the flour, then the egg mixture and finally the breadcrumbs
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4
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
5
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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