RomanItalian
Fried Lamb and Artichokes
by Gambero Rosso · 452K subscribers on YouTube
Stefania from Checco er Carettiere reveals the secrets of fried lamb chops and golden fried artichokes, a classic Roman dish.
- Difficulty
- medium
Ingredients
7 items- Costicine di AbbacchioLamb chops, preferably from milk-fed lamb
- EggFresh eggs, preferably from free-range hens (the chef uses Padovan hen eggs)
- BreadcrumbsHomemade breadcrumbs from stale bread, not the packaged kind
- SaltFine salt, to taste
- OilOil for frying (the chef recommends a good quality oil, not seed oil)
- CarciofiFresh artichokes, cleaned and cut into wedges
- FlourAll-purpose flour, for dredging the artichokes
Method
- Beat the eggs with a pinch of salt.
- Slightly flatten the lamb chops using a meat tenderizer or a heavy object.
- Dip the lamb chops in the beaten egg, then coat with breadcrumbs, pressing well.
- Repeat the egg and breadcrumb coating (double breading).
- Heat oil in a pan over medium-low heat (about 130°C). Fry the lamb chops slowly until golden brown.
- Meanwhile, prepare the artichokes: clean them and cut into wedges.
- Dip the artichoke wedges first in flour, shaking off excess, then in beaten egg.
- Fry the artichokes in hot oil until golden. Season with salt immediately after frying.
- Drain the fried lamb, season with salt, and serve with the fried artichokes.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
