Breaded Lamb Chops are a dish that is always on the table of Romans, both at Christmas and Easter. The ‘abbacchio’ is nothing more than a milk-fed lamb, which does not exceed 13 lbs in weight, but much more tender and delicate compared to the lamb that starts from 15 to 26 lbs. Beyond that, we’re talking about sheep, with a definitely different taste and tenderness. It seems to me that only in Rome (Lazio) is it called ‘abbacchio’, while in the rest of Italy, lamb is almost exclusively used. In the family butcher shop, the chops are also sold already breaded, for those who have little time to dedicate to cooking, and they are delicious.
If you like ‘abbacchio’, check out these two recipes: Brothy Lamb with Peas and Lamb Offal with Tomato
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 12 lamb chops
- 3 large eggs
- 1 grated lemon zest
- to taste industrial breadcrumbs
- to taste artisan breadcrumbs
- to taste salt and pepper
- 1 qt peanut oil
Tools
- 1 Pot high-sided
- 1 Bowl
- 1 Tray
- 1 Paper towel
How to Prepare Breaded Lamb Chops
To prepare Breaded Lamb Chops, organize your workspace so that all ingredients are within reach.
In a bowl, beat the eggs well, as it’s very important for the breading that the yolk and white are perfectly combined.
Add the grated lemon zest, but also adjust with salt and pepper, and mix.
Pour equal amounts of both types of breadcrumbs into a wide container and mix them.
After many years of experience in the butcher shop, I find that in this way, the breading adheres better and remains very crunchy.
Coat the chops in breadcrumbs and place them on a plate.
Now, hold them by the handle part, so as not to dirty your hands, dip them in the egg, and bread them on both sides, pressing lightly to make the bread stick.
Let them rest, and in the meantime, heat the peanut oil in a narrow, high-sided pot.
Dust the lamb chops with breadcrumbs again, and when the oil has reached the right temperature, dive them in.
If you have used the pot I recommended, they will not all fit at once, but that’s okay because cooking is really quick.
In fact, it will surely take no more than 1-2 minutes, or in any case, I advise you to remove them as soon as they are golden.
Prolonging the cooking time means hardening them irreparably.
As you fry them, let them drain on paper towels.
Serve your Breaded Lamb Chops hot.
Tips and Variations
You can bread the lamb chops and freeze them, so when needed, you just have to dip them in boiling oil.
Use peanut oil for frying because its smoke point is the best.
If you like ‘abbacchio’, then don’t miss the next recipe: Lamb Offal with Artichokes
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