Ingredients: Lamb loin 1 Juice of 1 lemon Salt, pepper to taste Olive oil cl 500 Breadcrumbs gr 150 Flour 00 q.b. Whole eggs 4 Artichokes 8 Mint to taste Garlic to taste White wine to taste Oil for frying q.bLamb, artichokes and mint

Ingredients

  • Lamb loin 1
  • Juice of 1 lemon
  • Salt, pepper to taste
  • Olive oil cl 500
  • Breadcrumbs gr 150
  • Flour 00 q.b.
  • Whole eggs 4
  • Artichokes 8
  • Mint to taste
  • Garlic to taste
  • White wine to taste
  • Oil for frying q.b

Preparation

Clean the artichokes, stuff them with mint and a clove of garlic, salt and pepper

In a pan put evo oil and place them upside down, brown, then deglaze with plenty of white wine

Add water and bring to cook, finish browning the leaves

Cut the ribs about 3cm thick, beat them with a meat tenderizer.

Meanwhile beat the eggs, season with salt and pepper.

Prepare the frying pan with the evo oil. Take the ribs, salt them lightly, dust them with flour, dip them in the egg and then dip them in breadcrumbs.

At this point they are ready to be fried. You bring the oil to about 170°C and cook the ribs for a few minutes-the inside should be pink.

They are salted and should be served with a zucchini puree or other seasonal vegetable.

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