Crumbed Loin Lamb Chops

Crumbed Loin Lamb Chops

Ingredients:

• 2 lbs loin lamb chops (about 8)

• 1 cup plain bread crumbs

• 1/2 cup flour

• 2 large eggs

• 2 1/2 tsp salt

• 2 tsp dried crushed thyme leaves

• 2 tsp dried crushed rosemary leaves

• 2 tsp ground sage

• 2 tsp black pepper

• 1/2 tsp red pepper flakes

• oil for frying

1. Trim fat and skin from lamb chops. Set aside.

2. In a small bowl, mix together salt, thyme, rosemary, sage, black pepper and red pepper flakes.

3. Place flour in a bowl and add half of the seasonings. Mix to incorporate.

4. In a second bowl, add plain breadcrumbs and remaining half of seasonings, mix to combine.

5. In a third bowl, beat eggs.

6. Pour oil in a medium-sized frying pan to reach about 1/3 to 1/2 inch up the side. Heat oil on medium.

7. As the oil heats, coat the chops with flour; shaking off excess, then dip into the beaten egg allowing excess to drain, then coat with the bread crumbs.

8. Fry lamb chops 3 minutes per side. Allow to drain on wire rack. Rest for 5 minutes before serving. As lamb chops are resting, sprinkle with salt.

Serves: 4

Notes&Tips:

• These Crumbed Loin Lamb Chops were well seasoned and cooked just right. One worry when frying meat, is that it could easily be over- or under-done. Most of these lamb chops were of the same size, so they all were medium-done in the cooking time.

• Whenever frying foods, there is also the possibility of under-seasoning or over-seasoning, I err on the side of over-seasoning. Here, I added seasoning to the flour as well as the breadcrumbs. If you like, add a bit of salt and pepper directly to the lamb chops also.

• Serve these chops as an appetizer with a mustard sauce or serve as a main meal with your favorite sides, or a salad.

• I served these chops on a bed of Garlic Butter Noodles and Roasted Butternut Squash.