Dimitri wrote:

> Got a favorite lamb chop recipe?

Yes, "allo scottadito" ("a la finger-scalder"), but only if the chops are
adequately thin, which is less than 2/5 inch, circa.
Beat eggs with some S & P, soak one chop at a time in the beaten eggs and
then in your favorite breadcrumbs, then fry or deep-fry them.
They're called like this because one has to grasp them by that meatless part
of the bone, which is usually hell hot if you eat them as soon as they come
out of the frying pan. Many chefs use to wrap this part of the bone with
foil, to abide hands from getting dirty and for a nicer look.
You can also find "agnello allo scottadito " which hasn't been breaded, in
fact it can be simply pan cooked or pan-browned and then baked. I prefer the
breaded version.
--
Vilco
Think pink, drink rose'