Lamb “tends to be a pricey commodity” in America, probably because we don’t consume much, said David Tanis in The New York Times. But if you enjoy the tender little rib chops served in fine restaurants, you can save a lot by preparing them at home. To save even more, have a small rack frenched by your butcher, and split it into chops yourself. They make “a lovely springtime treat.”
Parmesan lamb chops
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½ cup bread crumbs
½ cup grated Parmesan
½ tsp powdered fennel seed
½ cup flour seasoned with ½ tsp salt
¼ tsp black pepper, and pinch cayenne
Season chops with salt and pepper. In a small bowl, mix bread crumbs, Parmesan, fennel seed, and rosemary. Dip each chop into the seasoned flour, then the beaten eggs. Lay chops on a baking sheet and sprinkle both sides liberally with crumb mix. Press remaining mix over chops.
In a wide skillet, add oil to depth of ½ inch and heat over medium-high until oil looks wavy. Add chops without crowding. They should begin to sizzle, but shouldn’t brown quickly. Adjust heat so the chops fry gently, about 2½ minutes, until crisp and golden. Turn with tongs and fry about 2 more minutes—interior should be pink and juicy, but not rare. Blot dry. Plate the chops with parsley sprigs and lemon wedges. Serves 2 or 3.
