Courtesy of the Marche region of Italy, this recipe may drive America’s backyard grillers crazy! Frying lamb chops?? In the summer?! How heretical!! Yet this recipe is so simple, and seals in the juices of those little loin lamb chops so well, it makes a perfect summertime meal.
You can dip and dredge the lamb chops about 30 minutes before frying. When cooking, take the extra step of moving the lamb chops from the fry pan to a sheet pan before placing in the oven. This will avoid the lamb over-browning on the bottom side. Be sure to salt them right when they come out of the oven.
Squeeze a little lemon over top and serve with some sautéed zucchini squash or your favorite summer time vegetable. Serve this with a hearty red wine.Print
- 4–8 loin lamb chops, trimmed of major fat
- 2 eggs
- 2 tablespoons of milk
- Salt and pepper
- 1 cup seasoned Italian breadcrumbs (yes, the stuff from the green can!)
- Olive oil
- The juice of 1 lemon
- In a shallow plate, crack the eggs and add the milk. Season with salt and pepper. Using a fork, combine the milk and egg into a dipping bath for the lamb.
- In another plate, spread out the breadcrumbs.
- Heat the oven to 350-degrees. In the cast iron pan, heat a couple of tablespoons of oil olive over medium heat.
- Wet the lamb all over in the egg-milk mixture and dredge in the breadcrumbs completely coating them. Make sure to get the sides coated as well as the top and bottom.
- Fry in the cast iron pan until golden brown on all sides. Stand the lamb chops up on each side to get the sides brown.
- Remove the chops from the fry pan and place on a wire rack on top of a sheet pan. Place in the oven and cook until the internal temperature reaches 125 degrees F.
- Remove from the oven, sprinkle generously with salt and cover with aluminum foil for 10 minutes, to let the chops rest.
- Squeeze some lemon over each chop and serve.
A heavy duty fry pan, preferable cast iron
A sheet pan with a rack
An electronic meat thermometer