Fried lamb chops: a mouthwatering recipe

5 tricks for not getting fried lamb chops wrong 

Lamb chops are a great classic: they can be prepared in many different ways, but the absolute yummiest are fried ribs, which are quick and easy to prepare. Before moving on to the actual recipe, here are 5 tricks to make sure you don't go wrong:

• The fried lamb chops should first be dipped in flour: Our recipe calls for dipping the chops 2 times in egg and breadcrumbs. Before you bread them, we recommend that you pass them in 00 flour: this way the flour and egg will form a mixture that will make it easier for the breadcrumbs to adhere to the ribs.
• Lamb chops should be fried in olive oil: There are many schools of thought about this, but we can assure you that the ideal oil for frying is olive oil. In fact, the latter has a high smoke point, meaning it holds up very well to high temperatures without degrading and emitting harmful substances.
• Olive oil should be mild: A delicate oil is ideal for frying, with an overly denoted taste that would go too much into the frying process. We recommend Farchioni Olive Oil, with a delicate fragrance and slightly fruity taste, ideal for dry, light frying.
• The ribs should be immersed in hot oil: Before frying the ribs, it is essential that the oil has reached the right temperature, which should normally be 170°C. If they are dipped in oil that is too cold, they will not form the crust on the surface that, in addition to making them tasty and crispy, will act as a real barrier, preventing the oil from soaking the ribs. If you do not have a thermometer suitable for the purpose, just dip a toothpick into the oil: if bubbles form on its surface, it means that the oil is ready.
• The oil for frying must be plentiful: To fry perfectly, the ribs must be completely submerged in the oil, otherwise they will not cook properly and their browning will be uneven. For this reason, we recommend that you cook a maximum of 2 at a time, avoiding frying them all at once to save time.