Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, rosemary and garlic breaded fried lamb. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Rosemary and garlic breaded fried lamb. Sometimes easy recipes are not always quite so easy, like getting the breadcrumb mixture to stick to the meat. Place the lamb chops in the marinade and turn. Sprinkle chops with salt; place on plate.
Rosemary and garlic breaded fried lamb is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Rosemary and garlic breaded fried lamb is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have rosemary and garlic breaded fried lamb using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rosemary and garlic breaded fried lamb:
- Get Lamb chops
- Make ready Clove garlic
- Get Sprig rosemary
- Get Flour for dusting
- Prepare 1 egg
- Prepare 2 slices stale bread
- Make ready to taste Salt
- Get Oil for frying
Drizzle chops lightly with Mint Sauce if desired, and serve remainder of sauce on the side. Serve with oven fried rosemary potatoes and asparagus or spinach braised with garlic, onions, and toasted pinenuts. In a small dish add the garlic, rosemary, olive oil, salt and pepper and combine by mashing together with the back of a tablespoon. Spoon the garlic rosemary mixture onto the scored lamb and using your (clean) hands, spread the mixture evenly over the lamb, working into the slits.
Instructions to make Rosemary and garlic breaded fried lamb:
- In a food processor, whizz up bread, garlic and rosemary until you get fine breadcrumbs. Prepare the breading ingredients as shown. Make sure the meat is completely dry using kitchen paper and at room temperature
- Dust each chop in flour and shake off the excess. Coat in the beaten egg and drain off the excess. Coat in the breadcrumbs, pressing down with your hands. Finish all ingredients
- Heat a good amount of frying oil in a pan. When nice and hot, add the meat and cook until brown on both sides.
- Then turn down the heat and cook until desired - medium best for me which is about another 3 mins. Then leave to rest on a wire rack. This is important otherwise the heat creates humidity and the breadcrumbs won't stick. After 5 mins, sprinkle with salt and tuck in!
In a small dish add the garlic, rosemary, olive oil, salt and pepper and combine by mashing together with the back of a tablespoon. Spoon the garlic rosemary mixture onto the scored lamb and using your (clean) hands, spread the mixture evenly over the lamb, working into the slits. To Roast the Rack of Lamb: INSTRUCTIONS Sprinkle the lamb chops with the salt, pepper, garlic powder and dried rosemary. Sprinkle lamb with salt and pepper. Add to marinade and turn to coat.
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