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.
If you have some beaten egg left, soak a few slices of day-old bread in it and fry them, too. Needless to say, this is a very special treat.
- 3 eggs
- Salt and freshly ground black pepper
- 1 1/2 cup flour
- 1 1/2 cup breadcrumbs
- A few sprigs of fresh thyme, finely chopped (or 1/2 tablespoon dried thyme)
- 12 lamb chops
- About 3 cups oil, for frying
- Lemon wedges, for serving
Beat the eggs in a bowl with a pinch of salt and a pinch of freshly ground black pepper.
Prepare two plates: In the first one, add the flour and mix it with a generous pinch of salt. In the second, add the breadcrumbs, a generous pinch of salt, and the thyme.
Now prepare the lamb chops. Dip each chop into the flour, then into the beaten eggs, then finally into the seasoned breadcrumbs. Lay the chops on a baking sheet.
In a wide pan, heat about 2 inches of frying oil over medium-high heat. You can check if the oil is hot enough by test-frying a cube of bread: when the bread is surrounded by many small bubbles, the oil is ready.
Working in batches, add the lamb chops into the pan, without crowding them. Fry the chops gently, about 4–5 minutes per side, until golden brown on each side. The cooking time will vary depending on the thickness of the chops. Collect the lamb chops onto a paper towel-lined plate and continue with the rest.
Serve hot, sprinkled with salt and fresh thyme, with a few wedges of lemon.