Fried Lamb Chops: A Delicious Italian Tradition

Fried lamb chops have long been a cherished Italian delicacy, especially in Rome and other parts of central Italy like Marche and Abruzzo. With their crispy breading and tender, flavorful meat, these chops have become one of the most beloved traditional dishes in Italy, often enjoyed during Easter lunch. This recipe offers a delightful alternative to the classic Italian dish of baked Rack of Lamb With Potatoes.

Preparing breaded lamb chops is simple and quick, making them a crowd-pleaser for any occasion. While you can prepare them in advance, it’s crucial to fry them right before serving to preserve their crispiness. Whether it’s a family Easter lunch or a dinner with friends, Fried Lamb Chops are sure to impress everyone at the table.

Directions

Storage

As with all fried foods, it’s best to enjoy breaded lamb chops freshly cooked. However, if you have leftovers, you can store them in the refrigerator until the next day. To regain some of their crispness, simply reheat the ribs for 5 minutes in an oven preheated to 200°C (390 F).

If you prefer to prepare the chops ahead of time, you can bread them the day before and refrigerate them until you’re ready to fry them.

How to Serve Lamb Chops

The ideal accompaniment for this scrumptious main course is a fresh salad that complements the fried flavors. In the Roman tradition, lamb chops are often paired with Roman-style Artichokes or Roman-style Spinach. For an extra touch of freshness, serve the breaded Lamb Chops with a slice of lemon to squeeze over the meat. Additionally, you can add some Italian roasted potatoes as a delightful side dish.

Lamb Chops Recipe: Some Variants

Breaded Lamb Chops in Oven

Although not quite the same as frying, you can opt to bake breaded lamb chops in the oven for a lighter dish. Place the pre-breaded lamb chops on a baking sheet lined with parchment paper and drizzle them with extra virgin olive oil, salt, and pepper. Bake in a preheated oven at 200°C (390 F) for approximately 20 minutes, flipping them halfway through cooking.

Parmesan and Herb-Crusted Lamb Chops Recipe

A popular variant of the traditional recipe involves a parmesan and parsley crust. Instead of using breadcrumbs, use flour and add 2 tablespoons of chopped parsley and 50 g (3 1/2 tablespoons) of grated Parmigiano cheese. Dip the ribs into the flour first, then into the egg, parmesan, and parsley mixture before frying.

How to Bread Chops: Some Tips

WITHOUT FLOUR

For a perfect and crunchy breading, it’s essential to dip the meat in eggs and then in breadcrumbs. Avoid using flour as it may cause the breading to detach from the meat once cooked.

DOUBLE BREADING

If you desire a thicker, more substantial breading that resembles a crunchy shell around the meat, consider double breading. Dip the lamb chops in egg and breadcrumbs twice, pressing firmly with your hands to ensure the breading adheres well to the meat.

FLAVORED BREADCRUMBS

To enhance the flavor of the chops, you can add spices or herbs to the breadcrumbs. For example, a mixture of lemon zest, garlic, and rosemary or thyme can add a delightful twist to the dish.

Lamb Meat in the Italian Tradition

Lamb recipes hold a special place in the Italian culinary heritage, particularly in regions known for sheep farming, such as Lazio, Abruzzo, Marche, and Sardinia. Traditionally, garlic, rosemary, and sage are widely used to season lamb dishes. Some regional variations incorporate more distinctive flavors like juniper, oregano, or mint.

Lamb meat lends itself to various cooking methods, except for boiling which is not suitable for this type of meat. In addition to fried cutlets, other well-known traditional Italian lamb recipes include baked lamb with potatoes, stuffed leg of lamb, and stewed lamb with tomato sauce. Lamb ragù is also a popular choice for pasta or lasagna fillings.

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