Lamb Chops with Potato Breaded Crust are truly fantastic. A different kind of breading than usual, yet still tasty. This could also be a good idea for Christmas, an alternative to the classic roast lamb. If you want, the breaded chops can also be fried in hot oil, certainly less light, but definitely crunchier. Moreover, this recipe is ideal for those allergic or intolerant to gluten, as the chop is first floured, but with rice flour and not wheat flour.
For this recipe, ask your trusted butcher to prepare the chops for breading, as they are different from those meant for grilling. Less meaty, but perfect for this type of preparation.
In Rome, it is traditional, compared to the rest of Italy, to eat lamb, which is a milk-fed lamb that has not exceeded 13 lbs. Therefore, the meat brought to the table is small in size and much more tender. From 13 to 26 lbs, we talk about lamb, and when this weight is exceeded, we talk about mutton.
If you like this type of meat, then don’t miss the upcoming recipes:
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 12 lamb chops for breading
- 3 large potatoes
- 2 eggs
- 4 tablespoons rice flour
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking sheet
- 1 Parchment paper
- 2 Plates
- 1 Hand whisk
- 2 Tea towels
- 1 Grater
How to Prepare Lamb Chops with Potato Breaded Crust
To prepare Lamb Chops with Potato Breaded Crust, place all the ingredients on your work surface, already measured.
Peel the potatoes, rinse them under running water, and dry them well with a tea towel.
Grate them using the larger holes and place them inside a dry tea towel, squeezing them to remove as much water as possible.
Season with salt and pepper, and leave them in a plate.
Prepare the eggs by beating them with a pinch of salt, and flour the lamb chops.
Then dip them in the beaten egg, and immediately after in the grated potatoes like you do with breadcrumbs.
Place them one by one on a baking sheet, previously lined with parchment paper, and evenly greased with a drizzle of extra virgin olive oil.
Drizzle with oil on top once they are all placed, and bake in a preheated static oven at 392°F.
Bake for about 20 minutes, or until they reach the desired golden color, turning them at least once.
Serve your Lamb Chops with Potato Breaded Crust piping hot.
Tips, Variations and Storage
Lamb chops can be stored in the fridge for a few days, but without the breading because the potato strips would easily come off.
This is a recipe that should be prepared at the last moment, also because it’s delicious when eaten hot.
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