Lamb is synonymous with spring for various reasons. I like it all year round, roasted or grilled or even fried! The latter is what I consider one of the most unctuous meals imaginable, especially when paired with a tangy anchovy sauce on the side that adds a complex zing and a decidedly Italian twist.
A Dish of Decadence: Fried Lamb Chops with Anchovy Sauce
Course: Recipes
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
1 rack of lamb trimmed of fat and Frenched, cut into four double chops
1/2 cup sifted flour
2 eggs, whipped
1 cup seasoned bread crumbs
1/2 cup grated parmesan
salt and pepper
olive oil as needed for frying
1 quartered lemon
Directions
- Combine the breadcrumbs and parmesan. Mix evenly.
- Season the chops on both sides with salt and pepper.
- Dredge the chops in the flour, shaking off the excess.
- Dip chops in the eggs, covering completely, allowing excess to drain.
- Coat both sides of the chops in the breadcrumb-parmesan mix, pressing down on each side once coated.
- Add 1/2 inch of oil to a wide skillet over medium-high heat.
- When the oil shimmers, add the chops but do not crowd (work in batches, if necessary).
- Allow them to fry for two minutes or until golden.
- Flip and fry another two minutes or until golden (careful on the backside as the oil is getting hotter and the meat is warming through).
- Remove to a paper towel–lined tray, sprinkle with salt, and anoint with squeezed lemons. Let rest for five minutes before serving.
- Eat them with your hands!
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