Greek-style breading
Ingredients
- 8 pcLamb chop (trimmed)
- 100 gWheat flour (sifted)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs (fine)
- 2 tbspOregano (dried)
- 2 pcGarlic (minced)
- 1 pcCitrus limon (L.) Burm. f. (for zest)
- 3 tbspExtra virgin olive oil
- 30 gUnsalted butter
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Trim the lamb chops, cleaning the top of the bone. Season both sides generously with salt and pepper.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain the crunch. Does not store well.
