Fried lamb chops
Ingredients
Method
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
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
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
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Fried lamb chops
