Abbacchio fritto lamb in a pepper and Parmesan crust
Abbacchio fritto lamb in a pepper and Parmesan crust

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, abbacchio fritto lamb in a pepper and parmesan crust. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Abbacchio fritto lamb in a pepper and Parmesan crust is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Abbacchio fritto lamb in a pepper and Parmesan crust is something that I have loved my entire life. They are nice and they look fantastic.

Delicious appetizer dish perfect for any occasion!!! (ABBACCHIO FRITTO). Place lamb in a large deep roasting tray, scatter with tomato, onion, herbs, garlic and chilli, and season to taste. Add stock, olive oil and wine, then massage Add extra-virgin olive oil and season to taste with black pepper and parmesan.

To begin with this recipe, we have to prepare a few components. You can have abbacchio fritto lamb in a pepper and parmesan crust using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Abbacchio fritto lamb in a pepper and Parmesan crust:
  1. Take 8 lamb chops
  2. Prepare 2 large eggs
  3. Get Heaped tablespoon of Parmesan
  4. Prepare Plate of flour for dusting
  5. Prepare Good amount of fine breadcrumbs
  6. Prepare Salt and a good amount of black pepper
  7. Take Oil for frying
  8. Make ready Mash :
  9. Take Enough potatoes for everyone
  10. Get Saffron
  11. Take to taste Salt
  12. Get Knob butter

Thin chicken breasts are are coated in Parmesan, egg, and bread crumbs, and pan fried until crispy! One is for the egg, salt, pepper and seasoning. The other bowl is for the parmesan breading mixture. Whisk eggs together in a shallow bowl and set aside.

Steps to make Abbacchio fritto lamb in a pepper and Parmesan crust:
  1. Mix eggs and Parmesan in a bowl
  2. Dust each lamb chop in flour, shake off excess, then in the egg mix and then in the breadcrumbs * repeat egg and breadcrumb step again to get a double crust * continue for the rest of the lamb
  3. Set lamb a side to bring to room temperature. Meanwhile, peel, chop and boil potatoes in salted water. Heat a good amount of frying oil in a pan ready for lamb. Drain potatoes, add saffron and butter, mash well and keep warm
  4. Fry lamb until desired cooking. More or less, 8 minutes well done 4 mins rare. Cook on both sides and drain on kitchen paper
  5. Serve your mash and Abbacchio fritto and enjoy 😁

Place flour on a plate and season generously with salt and pepper. Coat chops on both sides with flour and shake off excess. Next to abbacchio a scottadito (piping hot grilled lamb chops eaten with hands) and abbacchio alla cacciatora (lamb stewed with anchovies, rosemary The final step – the roasting – is best in a wood-fired oven (for those lucky enough to have them). This is one of the simplest versions of this classic. Season the lamb with salt and pepper.

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