- 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