Thin Lamb Chops Fried in Parmesan Batter
I thought about it for a while and I could not recall a time I have had lamb fried or battered. I usually have it grilled, roasted, or braised slowly. I really like lamb so making this week’s recipe would be a treat.
Two small imported lamb lion chops. One on the right was pounded.
This meat dish is made similarly to breaded veal chops. The main difference is a coating of parmesan cheese before dipping the thinly pounded chops in the egg. After the egg they take a roll in bread crumbs before briefly frying in vegetable oil. This is where the batter comes in. As the cheese, egg and bread crumb coating cooks in the hot oil a batter forms and puffs up from the meat like they were originally dipped in a liquid batter. The end result is a tender, sweet piece of lamb covered in a crisp and slightly tangy crust. Very good. I will definitely make this again. My oil was a little too hot so the edges are extra golden brown. Cheers to all things fried! LOL
Thin Lamb Chops Fried in Parmesan Battter
They look delicious, Irene. I like the way you photographed both chops alongside a toothpick for perspective.
Irene, this looks wonderful.
I must tell you that this is my all time favorite way to eat lamb chops. In fact I don’t think I have eaten lamb chops prepared any other way in a long time. I suppose I am a creature of habit, but when you find a recipe that works so beautifully, you stick with it.
If you know how to fry, Irene, and I see that you do, it makes us soul sisters. Frying is the first thing I learned how to do when I taught myself to cook, and it is the thing that I enjoy best doing. This particular treatment would be ideal with rib chops from a very young lamb, but even if the lamb is a little older, as it usually is here, the pounding, and parmesan breading, and frying tempers any muttony hint the lamb might have.