Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye. Most butchers sell lamb racks that are already prepared this way.) How many chops make a portion? Two make a moderate serving, but you may need three or four for heartier appetites. A wonderful way to prepare rib chops is to coat them in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. Served with lemon wedges and a pile of garlicky greens like broccoli rabe or spinach, they make a lovely treat.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
- In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
- Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
- In a wide skillet, pour the olive oil to a depth of 1/2 inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.
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Duncan Mwendwa
[email protected]I would not recommend this recipe to anyone who does not like lamb chops.
Tonyteeto Williams
[email protected]The lamb chops were a bit overcooked for my taste.
Ama Neizer
[email protected]The Parmesan crust was a bit too thick for my taste.
Farzana Shaheen
[email protected]These lamb chops were a bit too salty for my taste.
Fundi charles
[email protected]I would definitely recommend this recipe to anyone who loves lamb chops.
Greg Meghlaji
[email protected]The lamb chops were cooked perfectly! They were juicy and tender.
Oscar Hern√°ndez
[email protected]The Parmesan crust on these lamb chops was amazing! It was so flavorful and crispy.
Michael Corbeil
[email protected]These lamb chops were easy to make and so delicious! I will definitely be making them again.
Thomas Freeburn
[email protected]I made these lamb chops last night and they were a hit! My husband and I both loved them. The Parmesan crust was crispy and flavorful, and the lamb was juicy and tender.
Mehdi Khan
[email protected]These lamb chops were amazing! The Parmesan crust was so flavorful and the lamb was cooked perfectly. I will definitely be making this again.