Fried Lamb Chops
Along with roast lamb shoulder, lamb chops are another typical Easter main course. They are usually coated in egg and breadcrumbs and fried until golden brown. Fry them just before serving them, since as with every kind of fried food, they should be eaten while still piping hot.The natural complement would be fried artichoke hearts, a seasonal treat, or a mixed salad of bitter leaves, seasoned with a simple dressing of extra virgin olive oil and lemon juice, to cut through the richness of the lamb.
