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Angello fritto

  • Yield: 4 main course (1-2 chops per person). 1x


  • 48 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


  1. 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.
  2. In another plate, spread out the breadcrumbs.
  3. Heat the oven to 350-degrees. In the cast iron pan, heat a couple of tablespoons of oil olive over medium heat.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the oven, sprinkle generously with salt and cover with aluminum foil for 10 minutes, to let the chops rest.
  8. Squeeze some lemon over each chop and serve.


Special equipment:
A heavy duty fry pan, preferable cast iron
A sheet pan with a rack
An electronic meat thermometer