TIME 1 hour DIFFICULTY Medium SERVINGS 4
INGREDIENTS
PREPARATION
Purchase lamb chops (from the rack) from your trusted butcher and season them with salt and pepper. If desired, add grated lemon zest and parmesan cheese.
For the breading: prepare three different plates containing flour, eggs, and breadcrumbs respectively. Coat the lamb chops first in the flour, then in the egg, and finally in the breadcrumbs.
Fry the lamb in a pan with oil preheated to 175°C (347°F) until golden brown.
For plating: place a bed of julienned salad in the center of the plate and lay the fried lamb on top. Using a piping bag, add the Trivelli Tartufi Porcini Mushroom and White Truffle Cream, which will help balance the richness of the lamb.
Chef Gianmarco Di Girolami
