I thought about it for a while and I could not recall a time I have had lamb fried or battered. I usually have it grilled, roasted, or braised slowly. I really like lamb so making this week’s recipe would be a treat.
Two small imported lamb lion chops. One on the right was pounded.
This meat dish is made similarly to breaded veal chops. The main difference is a coating of parmesan cheese before dipping the thinly pounded chops in the egg. After the egg they take a roll in bread crumbs before briefly frying in vegetable oil. This is where the batter comes in. As the cheese, egg and bread crumb coating cooks in the hot oil a batter forms and puffs up from the meat like they were originally dipped in a liquid batter. The end result is a tender, sweet piece of lamb covered in a crisp and slightly tangy crust. Very good. I will definitely make this again. My oil was a little too hot so the edges are extra golden brown. Cheers to all things fried! LOL
Thin Lamb Chops Fried in Parmesan Battter