Lamb
Serves 4
1 whole head of garlic
some fresh rosemary sprigs
olive oil
fresh juice from 1/2 lemon
8 lamb chops, preferably still with the long bone
flour
salt, pepper
1 egg
Heat the oil and "clove" the garlic. Peel the cloves and let them simmer
slowly in the oil, without taking color, together with the fresh rosemary
sprigs while you prepare the rest.
Squeeze some lemon juice over the lamb chops. Pour some flour on a plate and flavor with salt and freshly ground pepper. Whisk up the egg and coat the chops on both sides, first with egg, then with flour.
Put the garlic to one side in the frying pan, discard the rosemary
sprigs and fry the lamb chops until the coating is golden brown and the meat
still a little pink. Put the chops on paper for a little while and then serve
them with the garlic, some fresh rosemary and maybe a little more lemon juice.
Serve with a green salad. Enjoy!