You are here: HomeRecipesMeatsCrispy Breaded Lamb Rib Chops
This is a completely different way to serve lamb rib chops.   Usually I cook them as a rack of lamb but CrispyBreaded Lamb Rib Chopsthese are cut from the rack and done in a crispy coating individually and it is a succulent and tasty change of pace.   

This would be a nice romantic dinner with wine and candlelight.

The recipe is written to serve 2.   You can scale it up for more people.

       4-6 lamb rib chops, Frenched
          1 cup plain flour
          1 cup panko, or very coarse fresh breadcrumbs
          1 cup soda water/sparkling mineral water
          1 tsp salt
      oil for frying (Olive oil or ghee or clarified butter)
      1/2 cup balsamic vinegar
         1 clove garlic, smashed but with skin-onCrispy Breaded Lamb Chop Closeup
         1 sprig rosemary

1.  Combine salt, water and flour in a mixing bowl into a batter of medium thickness.

2.  Put oil in a heavy  stainless steel or cast iron frying pan. Ideally the oil should be about 1/2inch  deep.

Heat oil to around 350.   Use a candy thermometer to make sure oil is at a solid 350.

 3.  Dip chops in batter, then dredge in panko (breadcrumbs) and lay them gently in oil. Do not overcrowd the pan.  Only do about 2 at a time because you don't want the temperature of the oil to lower.

 4.  Fry chops for about three minutes per side, or until slightly darker than golden brown on the outside.
            Use poke test to determine done-ness,  if you press the chop with your finger it should still feel somewhat soft for medium and very soft for rare.

5.  Put chops on a paper towel lined plate and place in a warming oven or toaster oven set at around 200 and allow to rest for five to ten minutes while you are preparing your sauce and getting the rest of your meal together.

 6.  In a small saucepan add balsamic vinegar, garlic and rosemary.   Over medium heat allow it to come to a boil. Reduce heat to about medium-low and allow to reduce by at least half.
 Keep your eye on it at this stage because it can very quickly go from a perfect consistency to a bitter-tasting molasses.  I should become syrupy but not too thick.

       Remove garlic and rosemary and drizzle the sauce sparingly over your lamb chops to serve.