Prep Time
10 MIN
Cook Time
10 MIN
Total Time
20 MIN
Servings
4
Ingredients
8 1-inch thick American lamb rib chops (about 2 pounds)
Salt and pepper
â…“ cup Italian seasoned bread crumbs
â…“ cup grated Parmesan
1 teaspoon minced fresh rosemary (or 1/2 teaspoon dried)
1/3 cup flour
2 eggs
Vegetable oil, for frying
Lemon wedges, for serving
Directions
In a shallow bowl, mix together the bread crumbs, Parmesan, and rosemary.
To a second shallow bowl, add the flour and season with a pinch of salt and pepper.
To a third shallow bowl, add the eggs and whisk to combine.
Dip each Amerian lamb chop into the seasoned flour, then into the eggs, then into the bread crumb mixture.
In a deep skillet, pour the oil to a depth of ½ inch.
Heat over a medium-high heat. When the oil is hot, add the chops without crowding. Fry for about 2-3 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes.
Remove from pan, season with salt and pepper.
Serve with lemon wedges. Enjoy!
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
