Greek-style breading

A golden, crunchy crust protecting tender pink lamb. The scent of oregano and lemon releases at the first cut, cutting through the richness of the meat.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 1170
• Protein: 70 g
• Carbs: 51 g
• Fat: 76 g

Ingredients

• 8 pc Lamb chop ( trimmed )
• 100 g Wheat flour ( sifted )
• 2 pc Egg ( beaten )
• 150 g Breadcrumbs ( fine )
• 2 tbsp Oregano ( dried )
• 2 pc Garlic ( minced )
• 1 pc Citrus limon (L.) Burm. f. ( for zest )
• 3 tbsp Extra virgin olive oil
• 30 g Minimum butter sweet
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Meat preparation

   Trim the lamb chops, cleaning the top of the bone. Season both sides generously with salt and pepper.

2. Breading preparation

   Finely mince the garlic. In a dish, mix the breadcrumbs with oregano, garlic, and lemon zest. The breading should be dry and well combined.

3. Breading process

   Dredge the chops in flour, tapping off the excess. Dip in beaten egg, then press firmly into the breadcrumb mixture so the crust adheres perfectly.

4. Pan searing

   Heat the olive oil. Place the meat when the oil shimmers. Brown for 3 to 4 minutes per side until hazelnut brown. Add butter at the end to nourish the crust.

Chef's tips

• Do not overcook the lamb; it must stay pink to retain its juices.
• Press the breading firmly with your palm to ensure it doesn't detach during frying.
• Let the meat rest for 2 minutes off the heat before serving to relax the fibers.

Storage

Eat immediately to maintain the crunch. Does not store well.