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Roman-Style Breaded Lamb Chops
Roman-Style Breaded Lamb Chops
Lamb chops are one of my favorite things to eat. Most of the time you’ll see them grilled or pan fried. This Roman-style preparation may be my new favorite. The rib chops are pounded with a mallet so they cook through evenly. They are then dredged in flour, egg wash, and breadcrumbs; fried until crispy.
Equipment
- Meat Mallet
Ingredients
- 8 lamb rib chops
- 1/2 cup flour
- 3 large eggs beaten
- 1 1/2 cups Italian breadcrumbs
- olive oil for frying
- salt to taste
- lemon wedges for serving
Instructions
- Using a meat mallet, pound the lamb rib chop on both sides. Season with salt and pepper.
- Dredge the lamb chops in flour, egg wash, then breadcrumbs on both sides.
- In a large sauté pan, heat up an 1/8” of olive oil over medium heat. Add in the rib chops; making sure to not overcrowd the pan.
- Fry the chops for 4-5 minutes a side until golden brown and crispy.
- Season the chops with salt and serve with lemon wedges.
Black Truffle Burrata with Roasted Cherry Tomatoes
Black Truffle Burrata with Roasted Cherry Tomatoes
Burrata is next level decadence. From Pulgia, burrata is a large fresh mozzarella cheese ball filled with its byproduct, stracciatella, and cream. It’s like a mozzarella cheese ball filled with cottage cheese made of mozzarella. The two that I purchased are also stuffed with black truffles. They’re great as an appetizer like the one in this recipe, or with countless types of pasta.
Ingredients
- 1 pint cherry tomatoes
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 1 4 oz black truffle burrata
- 3 tbsp basil roughly torn
- baguette sliced and toasted
Instructions
- Preheat the oven to 400°. Place the tomatoes in a glass baking dish. Add in the garlic and drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- Bake for 15 minutes.
- Plate the tomatoes. Place a burrata on top of the tomatoes. Slit the middle open. Sprinkle with basil. Serve with sliced baguette or crostinis.
Malaysian Lamb Curry
Malaysian Lamb Curry
This Malay lamb curry is to die for. The lamb is fall off the bone tender; simmered in a curry sauce. I always use bone-in lamb for curries to achieve maximum flavor, but you can definitely use boneless shoulder or leg. Goat is also an acceptable alternative to lamb. If you want your lamb curry to be spicy, replace the finger chilies with serranos.
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 1 large yellow onion diced
- 1 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 1 cup cherry tomatoes
- 2 lbs bone in lamb shoulder cut into cubes
- 4 finger chilies diced
- 2 cups water
- 3 large carrots sliced
- 2 tbsp cilantro finely chopped
- basmati rice for serving
Spice Mix
- 1 tbsp garam masala
- 2 tsp ground turmeric
- 1 tsp ground white pepper
- 1 tsp ground fennel
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
Instructions
- Heat up cooking oil in a large saucepan over medium heat. Sauté the onion for 10 minutes.
- Add in the garlic and ginger. Sauté for a minute.
- Stir in the cherry tomatoes and cook for 5 minutes.
- Add in the spice mix. Cook for a minute.
- Add in the lamb and chilies. Coat the lamb in the curry mix.
- Pour in the water. Bring to a boil, cover, and simmer over low heat for an hour.
- Add in the carrots and cook for 20 more minutes.
- Turn off the heat and garnish with cilantro.
