Cooks in: 50mins
Levels: Medium
Serves: 4
List of Ingredients
- 12 of lamb chops, 3/4inch thick, trimmed
- 1 C. of Fresh Asiago cheese
- 3.5 OZ. of prosciutto cotto (or ham)
- 2 of eggs
- Flour
- Bread crumbs
- Lemon
- Extravirgin olive oil
- Salt
Method
1
For the filling, blend the cheese, prosciutto, and the zest of half a lemon in a blender or food processor until the consistency is creamy. With a sharp knife, open the lamb chops horizontally to form a pocket for the filling. Stuff the lamb chops with about 1 tablespoon of filling each. Seal by gently pressing the edges together.
2
Flour the lamb chops, dip them in the beaten eggs and bread crumbs, making sure they also stick well around the edges. Heat a splash of oil in a large pan, carefully place down the lamb chops and fry them until golden, about 3 minutes per side. Cook half of the chops at a time for even cooking: the meat will remain pink.
3
If you like them more well done, fry them for another minute. Season with salt at the end in moderation, given the saltiness of the filling. Serve the lamb chops on a bed of thinly sliced fennel and baby lettuce.