Fried Lamb traditional recipe from Marche, a typical main course of the Easter (but also Christmas) tradition of the Marchigiane tables, this is the traditional recipe, the one that smells like grandma’s home because it was my grandma who always prepared the fried lamb and each time it was a real triumph! Fried lamb goes perfectly with a side of sautéed chicory or a side of artichokes! But now, everyone in the kitchen to try grandma’s recipe on how to make the 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 (those with the bone, weighing approximately 1.3 lbs in total)
- 4 eggs (XL size)
- 3/4 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- to taste fine salt
- 2 quarts sunflower oil (for frying)
Useful Tools
- Kitchen Scale
- Bowl
- Fork
- Tongs
- Pan
- Paper Towel
- Baking Tray
- Baking 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 baking paper, pour the flour on one and the breadcrumbs on the other.
In a plastic bowl, pour the eggs and beat them lightly 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 fully cover them with breadcrumbs, set them aside.
Pour the oil into the pan, and when it’s hot enough, start frying 2 chops at a time for about 10 minutes, turning them often with the tongs.
When the lamb is well golden, remove it from the oil and place it in a tray where you previously placed some paper towels, repeat this operation until all the breaded lamb chops are finished.
Every time you remove the lamb from the oil, salt it lightly while it’s still hot, then let it rest for a few minutes and serve it to enjoy its simple goodness!
TIPS
If you like, you can serve fried lamb with lemon slices.
You can fry it in advance and then proceed as follows to reheat it: put the fried lamb in a baking tray and cover it with a sheet of baking paper, preheat the empty oven to the maximum temperature for 10 minutes, then turn it off and put the tray with the lamb inside, close it and leave it there for 5 minutes, this method will allow you to enjoy the fried lamb as if it were freshly made and prevent it from drying out!
