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Parmesan Lamb Chops

5.0(220)

Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye. Most butchers sell lamb racks that are already prepared this way.) How many chops make a portion? Two make a moderate serving, but you may need three or four for heartier appetites. A wonderful way to prepare rib chops is to coat them in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. Served with lemon wedges and a pile of garlicky greens like broccoli rabe or spinach, they make a lovely treat.

by David Tanis

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Dinner, Easy, Quick, Main Course

Servings

(2–3)

Total time

30 min

Calories / serving

—

Ingredients (11)

serves

1 small rack of lamb, Frenched by a butcher, about 11/2 pounds, or 8 3-ounce rib chopsrack-of-lamb
Salt and peppersalt-and-pepper
1/2 cup bread crumbs, preferably homemadebread-crumbs
1/2 ounce grated Parmesan (about 1/2 cup)parmesan
1/2 teaspoon powdered fennel seed (use an electric spice mill or mortar and pestle)
1 teaspoon finely chopped rosemaryrosemary
1/2 cup flour seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch cayennesalt
2 small eggs, lightly beatenegg
Olive oil for frying (or substitute clarified butter or vegetable oil)
Parsley sprigs for servingparsley
Lemon wedges for servinglemon

Instructions (4 steps)

01With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
02In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.

04In a wide skillet, pour the olive oil to a depth of 1/2 inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.

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