Prep Time
1 HR
Cook Time
10 MIN
Total Time
1 HR, 10 min
Servings
8
Ingredients
For the Marinade:
8 American Lamb Loin Chops
2 tablespoons harissa paste
Zest and juice of 1 lime
1 teaspoon ground cumin
1 teaspoon paprika
3 tablespoons olive oil
Salt and pepper, to taste
For the Coating:
1 cup all-purpose flour
2 eggs, whisked
2 cups panko breadcrumbs
Additional salt and pepper, to season the flour
Oil, for frying (vegetable or canola oil works well)
Directions
Mix harissa, lime zest and juice, cumin, paprika, olive oil, salt, and pepper. Coat lamb chops evenly; refrigerate 1 hour or overnight.
Set up 3 stations: flour seasoned with salt and pepper, whisked eggs, and panko. Dredge American Lamb Loin Chops in flour, dip in egg, then coat in panko.
Heat oil in a pan over medium-high. Fry chops until golden (about 3-4 mins per side) to 145°F (63°C) for medium-rare.
Drain on paper towels. Serve hot with lime wedges or with a couscous salad.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
