Why You Should Fry Your Lamb Chops

By September 19, 2017 8 comments Permalink

Lamb is versatile, four-season fare that comes in a variety of cuts that adapt to various preparations. It’s best, though, on the dawn of spring, when eager anticipators of the season of rebirth wait for winter to go out like a… well, you know.

The transitional aspect of lamb, one that accommodates the straddle between winter and spring, can be optimized in a unique preparation that is both fresh and savory by taking the unctuous chops (typically enjoyed off the grill in summer) and giving them a quick, indoor fry. A tangy anchovy sauce on the side adds a complex zing.

Let’s do this.

Ingredients (serves four):

  • 1 rack of lamb trimmed of fat and Frenched, cut into 8 single 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:

  1. Combine the breadcrumbs and parmesan. Mix evenly.
  2. Season the chops on both sides with salt and pepper.
  3. Dredge the chops in the flour, shaking off the excess.
  4. Dip chops in the eggs, covering completely, allowing excess to drain.
  5. Coat both sides of the chops in the breadcrumb-parmesan mix, pressing down on each side once coated.
  6. Add 1/2 inch of oil to a wide skillet over medium-high heat.
  7. When the oil shimmers, add the chops but do not crowd (work in batches, if necessary).
  8. Allow them to fry for two and a half minutes or until golden.
  9. Flip and fry another two minutes or until golden.
  10. Remove to a paper towel–lined tray, sprinkle with salt, and anoint with squeezed lemons. Let rest for five minutes before serving.
  11. Eat them with your hands!

Serve with anchovy sauce:

  1. Drain 8 anchovy fillets from a jar (or rinse from tin packed with salt).
  2. Peel and mince 3 garlic cloves.
  3. Add anchovies and garlic to a food processor, pulse a few times, and then stream in olive oil (1/3 cup) while blending until smooth. It should be a spoonable paste (better too thick than oily).
  4. Remove to a small bowl and fold in a pinch of red pepper flakes.
  5. Serve on the side with the chops.

Published on Mens Journal: Why You Should Fry Your Lamb Chops

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