Fried Lamb traditional recipe from Marche, a typical main course of the Easter (and Christmas) tradition of Marche tables, this is the traditional recipe, the one that smells of grandma’s home because it was my grandmother who always made the fried lamb and each time it was a real triumph! Fried lamb goes well 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 and Christmas 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 the bone, weighing about 1.3 lbs total)
- 4 eggs (XL size)
- 0.8 cups all-purpose flour
- 1 cup breadcrumbs
- to taste fine salt
- 2 quarts sunflower oil (for frying)
Useful Tools
- Food 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 set them aside while you prepare the rest of the ingredients.
Take 2 sheets of parchment 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 coat 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 golden brown, remove it from the oil and place it on a tray lined with paper towels, repeat this operation until all the breaded chops are done.
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 it, enjoying all its simple goodness!
TIPS
If you like, you can serve the fried lamb with lemon slices.
You can fry it in advance and then, when ready to eat, reheat it as follows: place the fried lamb in a baking tray and cover it with parchment paper, heat the empty oven to 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 just prepared and not dry it out!
