Author Notes
In my Tuscan family, lamb is only ever prepared one way: crumbed, deep fried and squirted with a lemon wedge, often eaten together with quarters of carefully cleaned artichokes that have dipped in batter and deep fried too. (Lamb and artichokes are a classic pairing because both appear in spring.) This makes a quick, simple and delicious meal just on its own with lemon wedges and a bright salad. —Emiko
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Ingredients
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8
lamb chops
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2
eggs
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1 cup
(about 125 grams) dry breadcrumbs
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1 cup
(250 ml) vegetable oil for frying
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lemon wedges, for serving
Directions
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Remove the lamb chops from the fridge 30 minutes before you are ready to cook them so they are at room temperature when you begin frying.
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Crack one of the eggs and place in a shallow bowl with a pinch of salt and some freshly ground pepper. In another shallow bowl or plate, place the breadcrumbs.
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Dip a lamb chop completely in the egg mixture and then in the breadcrumbs, pressing well to ensure the crumbs stick. Continue with the rest of the chops until they are all covered—if you run out of the egg mixture, crack the second egg and season as before.
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Heat the oil in a wide frying pan over medium-high heat. The oil will be ready when a cube of bread thrown in turns golden brown in about 15 seconds. Fry the lamb chops in a single layer (in batches), cooking for 6-8 minutes total for medium rare or 10 minutes for medium, turning halfway through, until deep golden brown. Drain on paper towels as they are ready and sprinkle with salt while they are hot.
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Serve hot with lemon wedges.
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