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Fried Lamb Chops with Anchovy Sauce

Lamb chops paired with a tangy anchovy sauce on the side that adds a complex zing and a decidedly Italian twist.

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

A Dish of Decadence: Fried Lamb Chops with Anchovy Sauce

Recipe by andrewappetito
0.0 from 0 votes
Course: Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 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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