List of Ingredients
- 12 of lamb chops
- 12 OZ. of fennel
- 6 OZ. of rustic bread (any crusty bread)
- 1 of caul fat
- Garlic
- Parsley
- Sage
- Mint
- Lemon
- Extravirgin olive oil
- Salt
- Pepper
Method
Chop the bread in a blender with a clove of peeled garlic after you’ve removed the germ (it adds a slightly acrid, bitter taste), a sprig of parsley, 2-3 sage leaves, a few mint leaves, salt and 2/3 cup oil. You will get an aromatic bread crumb mix.
Salt and pepper the lamb chops, then pass them through the bread crumbs, pressing down well so it adheres. Wash the caul fat, put it to soak in water and lemon juice for 2-3 hours, then drain, pat it dry and cut it into pieces. Wrap the lamb chops in the caul fat so that the breading stays put in contact with the meat. Add a bit more salt.
Cook the chops in a very hot frying pan without adding any fat: the melting caul fat will keep the meat tender. Cook for 3 minutes on one side and 2 minutes on the other. Cut the fennel into thin slices and toss them with oil, salt and lemon juice; serve with the ribs, garnishing with some mint leaves. Mrs. Olga says that the fennel, with its freshness and the acidity of the lemon, will perfectly "degrease" every bite of meat.