Fried Lamb Chops with Anchovy Sauce

Name: A Dish of Decadence: Fried Lamb Chops with Anchovy Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

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

By Andrew Cotto

3:40 PM EDT on April 8, 2023

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

Recipe by andrewappetito

0.0 from 0 votes

Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

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!