Parmesan Lamb Chops
www.nytwineclub.com
www.nytwineclub.com
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Ingredients

  • Ingredients 1 small rack of lamb, Frenched by a butcher, about 11/2 pounds, or 8 3-ounce rib chops   Salt and pepper ½ cup bread crumbs, preferably homemade ½ ounce grated Parmesan (about 1/2 cup) ½ teaspoon powdered fennel seed (use an electric spice mill or mortar and pestle) 1 teaspoon finely chopped rosemary ½ cup flour seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch cayenne 2 small eggs, lightly beaten   Olive oil for frying (or substitute clarified butter or vegetable oil)   Parsley sprigs for serving   Lemon wedges for serving

Instructions

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