Breaded lamb ribs
- 12 lamb chops
- 2 eggs
- 3 ½ oz breadcrumbs
- 2 ½ tablespoons extra virgin olive oil
- 3 oz grated Parmigiano Reggiano cheese
- ½ cup tomato sauce
- salt and pepper to taste
- butter to taste
Pound the lamb chops to flaten them slightly, then dip them in the beaten eggs. Cover with bread crumbs, seasoned with a pinch of salt and pepper.
Heat oil in a frying pan and brown the ribs on both sides.
Place the browned chops in a baking dish. Cover each chop with a spoonful of tomato sauce.
Sprinkle each chop with grated Parmigiano Reggiano cheese and a little butter.
Bake in preheated oven at 350°F for 12 minutes and serve.
Lamb has been consumed in the Mediterranean area since the times of the ancient Greeks, Etruscans and Romans. In fact, in Homer’s famous Iliad, the Greek hero, Achilles, was described often cooking bite-sized pieces of lamb.
In the Italian tradition, lamb was cooked especially in the south, expect during the Easter season when it was eaten throughout the country.
Elsewhere, lamb is the symbol of both the Jewish and Christian Easter. According to the Old Testament, the Jewish population sacrificed lambs for the God of Israel before leaving Egypt. In the second tradition, an innocent lamb is a symbol of Christ’s death. In the New Testament, Jesus Christ died on a cross to save humanity, forever changing the idea of sacrifice in the name of God.
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