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This is going to be one of my favorite ways for preparing lamb chops: Rubbed with lime zest and freshly ground black pepper, breaded and fried to perfection.
The lime and pepper flavors blend wonderfully with the flavor of the lamb and inside the breading the meat stays tender and juicy.
You can serve this as a little starter or as a main course with side dishes. It's fast and simple to cook and you can bread the lamb chops well in advance.
- 8 lamb chops
- 2 limes
- generous amount of freshly ground black pepper
- 2/3 cup / 125g bread crumbs
- 1 egg
- 3 tbsp water
- ca. ½ - 1 cup / 120-240ml vegetable oil
- 8 slices of lime as garnish
- Flatten the lamb chops by pounding them with a mallet
- Use a fine grater to grate zest off the two limes. Rub the lamb chops with the zest.
- Sprinkle the lamb chops generously with freshly ground black pepper.
- Combine egg and water, mix well. Dip the lamb chops in the egg wash then dredge in bread crumbs.
- Set pan with vegetable oil over medium-high heat. Fry the breaded lamb chops from both sides until golden brown. Remove from pan, blot dry with paper towels. Season with salt. Keep warm until serving.
- Garnish with lime slices. Serve warm.
Yields 8 breaded lamb chops.
Preparation time ca. 30 minutes
The idea to bread lamb chops is inspired by the recipe for parmesan-breaded lamb chops in Marcella Hazan Essentials of Classic Italian Cooking . The idea to use the simple lime and black pepper seasoning is mine.
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