Ingredients
- 1/4 cup olive oil (extra virgin)
- 2 tablespoon chopped fresh rosemary
- 4 garlic clove, smashed and roughly chopped
- Kosher salt
- Black pepper
- 4 (8 to 12 ounces) lamb chops (2 to 3 ounce each chop, she used lamb cutlet chops)
- 1/4 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 tablespoon granulated garlic
- 1 large eggs
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil, optional
How to Make
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Step 1: In a shallow dish, add the olive oil, rosemary, garlic and some salt and pepper, stir to combine and then add the lamb chops and coat thoroughly and marinate, covered, in the refrigerator for at least 1 hour and up to overnight.
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Step 2: Place the flour in a shallow dish and in a second shallow dish, mix the breadcrumbs and granulated garlic until well incorporated and in the third shallow dish, add the eggs and mustard and whisk together.
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Step 3: Set a large skillet over medium heat and pour in the olive oil frm the marinade (or use a fresh 1/2 cup oil) and heat until shimmering.
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Step 4: Dredge the lamb in the flour to coat, then in the egg mixture and, lastly in the breadcrumbs.
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Step 5: Fry the breaded chops until golden, crisp and cooked through, about 4 minutes per side for medium rare.
We hope you enjoy this recipe!
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