Fried Lamb is a traditional recipe from Marche, a typical main course of the Easter (and Christmas) tradition on Marche tables. This is the traditional recipe, the one that smells like grandma’s home because it was my grandma who always prepared fried lamb, and it was always a real triumph! Fried lamb goes perfectly with a side of sautéed chicory or a side of artichokes! But now, let’s all head to the kitchen to try grandma’s recipe on how to make perfect fried lamb!
If you love lamb and other typical Easter recipes, also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Easter, Christmas
Ingredients for Grandma’s Traditional Fried Lamb Recipe
- 6 lamb chops (with bone, weighing about 1.3 lbs total)
- 4 eggs (XL size)
- 3/4 cup all-purpose flour
- 1 cup breadcrumbs
- to taste fine salt
- 2 qt sunflower oil (for frying)
Useful Tools
- Kitchen Scale
- Bowl
- Fork
- Tongs
- Frying Pan
- Paper Towels
- Baking Tray
- Parchment Paper
Preparation of Fried Lamb
Lightly salt the lamb chops on both sides and let them rest while you prepare the rest of the ingredients.
Take 2 sheets of parchment paper, pour the flour onto one and the breadcrumbs onto the other.
In a plastic bowl, pour the eggs and lightly beat them with a fork.
Bread the lamb chops by passing them one at a time first in the flour, then in the egg, and finally in the breadcrumbs, pressing well to cover them completely with breadcrumbs, and set them aside.
Pour the oil into the frying pan, and when it is hot enough, start frying 2 chops at a time for about 10 minutes, turning them often with the tongs.
When the lamb is golden brown, remove it from the oil and place it on a baking tray lined with paper towels. Repeat this operation until all the breaded chops are finished.
Every time you remove the lamb from the oil, lightly salt it while it’s still hot, then let it rest for a few minutes and serve, enjoying it in all its simple goodness!
TIPS
If you like, you can serve the fried lamb with lemon slices.
You can fry it in advance, then when you’re ready to eat it, reheat it like this: place the fried lamb on a baking tray, cover it with a sheet of parchment paper, preheat the oven to the maximum temperature for 10 minutes, turn it off, then place the tray with the lamb inside, close, and leave for 5 minutes. This method will allow you to enjoy the fried lamb as if it were freshly prepared and prevent it from drying out!
