CookTeaser

A CookTale

I, along with an unknown number of food enthusiasts, comb the media for interesting recipes. Cathie found this one in the New York Times, always a good source for inspiration. After reviewing their recipe, I found it necessary to make a few adaptations for my version. Subtle, I believe, but required. The side dishes were these large paddles of Potato Chips and on a separate plate roasted Cauliflower florets.

INGREDIENTS

1 small Rack of Lamb, Frenched, about 1-1/2 lbs, or 8 3-oz Rib Chops
Salt and pepper
1/2 C Bread Crumbs, preferably homemade
1 oz grated Parmesan
1/2 tp powdered Fennel Seed (use an electric Spice mill or mortar & pestle)
1 tp finely chopped Rosemary
1/2 C Flour seasoned with 1/2 tp Salt, 1/4 tp black Pepper & a pinch Cayenne
2 small Eggs, lightly beaten
EVOO for frying

METHOD

1. With a sharp knife, cut between bones to divide the Rack of Lamb into 8 chops. Trim chops of any excess fat. Season with Salt & Pepper on both sides.

2. In a small bowl, mix together the Bread Crumbs, Parmesan, Fennel Seed & Rosemary.

3. Dip each Chop into the seasoned Flour, then into the beaten Eggs. Lay the Chops on a baking sheet and sprinkle both sides of each liberally with the Crumb mixture. Press any remaining mixture evenly over the Chops to coat well.

4. In a wide skillet, pour the EVOO to a depth of 1/2 inch. Heat over a high burner until the Oil looks wavy. Add the Chops without crowding. They should begin to sizzle & sear. Adjust the heat so they fry gently for about 2 1/2 minutes, until crisp & golden. Turn with tongs & fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels.