Fried lamb chops recall my childhood: In Bologna, my hometown, Easter means fried lamb! Even today, I can still see my granny’s hands poaching the meat into the eggs and heavy cream mixture. I can hear the sizzle of the peanuts oil and smell the fragrance of frying chops filling out any space of the house. I have never been bored of this dish! It is so tasty and full of fun, a feast of sensations. The crisp of the golden crust covering a secret of spiced meat, the sour taste of the lemon juice, the permission to eat directly with my hand, a joy forbidden with almost all other courses, so yummy!
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- 12 lamb chops
- 1 lemon
- 4 eggs
- 2 tbsp heavy cream
- 1 Lt peanuts oil
- 150 g breadcrumbs
- 50 g flour
- 2 tbsp grated Parmigiano Reggiano
- 1 pinch ground nutmeg
- 1 dash white pepper
- to taste table salt
FIRST STEPS
First, pour the peanut oil in a deep sauce pan. The oil has fill at least half of the pan to avoid any spill. Now, pre-heat the oil on 170° C.
Crack the eggs and pour them into a bowl along with 2 tbsp of heavy cream, 2 tbsp of Parmigiano Reggiano, 1 dash of white pepper, and 1 pinch of ground nutmeg. Add 1 pinch of table salt per egg, and beat lightly until obtain a consistent mixture.
INTO THE BATTER
Spread the flour on a board or large plate. Spread the breadcrumbs as well over another board or plate. Dip the lamb chops into the flour, scrolling the meat to discard the flour excess.Dive the lamb in the eggs mixture, and finally bread it completely with the breadcrumbs.
FRIED LAMB CHOPS!
When the oil has reached 170° C, fry the lamb chops, three or four at time, depending on the size of your pan. Cook the meat until the crust is golden brown on both sides (about 4-5 mins). The meat has to be juicy and still a little pink inside. Transfer the Lamb chops in a dish lined with paper towels to absorb the oil in excess. Complete with a sprinkle of lemon juice and serve the fried lamb chops immediately!
TAKE A LOOK AT THIS
ROASTED RACK OF LAMB with fennel purée and sage pesto
PRINTABLE VERSION
- 12 lamb chops
- 1 lemon
- 4 eggs
- 2 tbsp heavy cream
- 1 Lt peanuts oil
- 150 g breadcrumbs
- 50 g flour
- 2 tbsp grated Parmigiano Reggiano
- 1 pinch ground nutmeg
- 1 dash white pepper
- to taste table salt
- FIRST STEPS
First, pour the peanut oil in a deep sauce pan. The oil has fill at least half of the pan to avoid any spill. Now, pre-heat the oil on 170° C.
Crack the eggs and pour them into a bowl along with 2 tbsp of heavy cream, 2 tbsp of Parmigiano Reggiano, 1 dash of white pepper, and 1 pinch of ground nutmeg. Add 1 pinch of table salt per egg, and beat lightly until obtain a consistent mixture. - INTO THE BATTER
Spread the flour on a board or large plate. Spread the breadcrumbs as well over another board or plate. Dip the lamb chops into the flour, scrolling the meat to discard the flour excess.Dive the lamb in the eggs mixture, and finally bread it completely with the breadcrumbs. - FRIED LAMB CHOPS!
When the oil has reached 170° C, fry the lamb chops, three or four at time, depending on the size of your pan. Cook the meat until the crust is golden brown on both sides (about 4-5 mins). The meat has to be juicy and still a little pink inside. Transfer the Lamb chops in a dish lined with paper towels to absorb the oil in excess. Complete with a sprinkle of lemon juice and serve the fried lamb chops immediately!
James. Quinn says
01/19/2018 at 3:59 pmVery zimple ,another way to make one of the best foods in the world,thank you for sharing!
Filippo Trapella says
01/19/2018 at 4:02 pmThank you James 🙂