The Lamb Chops with Potato Bread Crumbs are truly fantastic. A different breading than usual, but still delicious. This could be a good idea for Christmas, an alternative to the classic roasted lamb. If you want, the breaded chops can also be fried in hot oil, certainly less light, but definitely crispier. Furthermore, this recipe is ideal for those who are allergic or intolerant to gluten because first of all, the chops are floured, but with rice flour and not wheat flour.
For this recipe, ask your trusted butcher to prepare the chops suitable for breading, as they are different from the ones meant for grilling. The former are less meaty, but perfect for this type of preparation.
In Rome, unlike the rest of Italy, it is traditional to eat lamb, i.e., a milk-fed lamb that has not exceeded 13 pounds. Therefore, the meat served is small and much more tender. From 13 to 26 pounds, we talk about lamb, and when this weight is exceeded, it’s called mutton.
If you like this type of meat, don’t miss the upcoming recipes:
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 12 lamb chops for breading
- 3 large potatoes
- 2 eggs
- 4 tbsp rice flour
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Baking sheet
- 1 Parchment paper
- 2 Plates
- 1 Whisk
- 2 Kitchen towels
- 1 Grater
How to Prepare Lamb Chops with Potato Bread Crumbs
To prepare the Lamb Chops with Potato Bread Crumbs, arrange all the ingredients on your work surface, already measured.
Peel the potatoes, rinse them under running water, and dry them well with a kitchen towel.
Grate them using the side with larger holes, and place them inside a dry kitchen towel, squeezing them to remove as much water as possible.
Season them 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 afterwards in the grated potatoes as you would 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.
Grease them on top once you’ve placed them all, and bake, but in a preheated oven at 392°F, in static mode.
Cook for about 20 minutes, or until they reach the desired level of browning, turning them at least once.
Serve your Lamb Chops with Potato Bread Crumbs, piping hot.
Tips, Variations, and Storage
Lamb chops can be stored in the refrigerator for a few days, but without the breading, as the potato strips would easily detach.
This recipe should be prepared at the last moment, as it is delicious when eaten hot.
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