Here's some lamb for Spring!
I first made these chops a few years ago to bring to an Easter picnic in Dolores park. I wanted something portable but festive and Eastery, and to me that always means lamb. This year, I'll be hanging with my tiny cousins instead of staring at crazy Easter bonnets and watching a sexy Jesus contest, but I still fried up a batch of these to get myself in the Spring spirit. Plus, you know, I had all those breadcrumbs.
These lamb chops are crazy easy to make, especially good if you are a lamb lover with a fear of roasting a whole leg. They are perfect to prepare for a crowd, since they cook insanely fast, and they can be eaten right away or served later. They make a great appetizer or smaller meat course. Also, they are really cute, especially if you use smaller lamb chops. Sometimes that's the only excuse you need.
Fried Lamb Chops
Makes enough for 2 people but can easily be scaled up for a larger crowd.
4 small lamb rib chops
1/2 cup breadcrumbs
2 tbs grated parmesan
1 egg, beaten
salt and pepper
olive oil, for frying
- On a large plate, mix together breadcrumbs, parmesan, and some pepper. Press both sides of a lamb chop into the breadcrumb mixture, then dip into the egg, then press again into the breadcrumbs. Repeat with remaining breadcrumbs.
- Heat a large skillet over medium heat and pour in enough oil to cover the bottom and rise up the sides a bit, but not too high, we are only shallow frying here. When the oil is hot and shimmering, add the lamb chops.
- Fry until a golden crust forms on the bottom, season with salt and flip to fry other side. The chops should only take about 5 minutes total if you have small lamb chops, but if they are bigger or on the thick side they may take a little longer.
- Remove chops to a paper towel lined plate to drain. Garnish with flaky sea salt and serve hot or at room temperature.