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Preview: Comments on: Fried Lamb Rib-Chops: Don’t Feel Bad, Just Enjoy

Comments on: Fried Lamb Rib-Chops: Don’t Feel Bad, Just Enjoy



Musings on Starters, Mains, Desserts and Second-Helpings...



Last Build Date: Mon, 04 Dec 2017 15:55:07 +0000

 



By: Adobe Lightroom helps Food Pics! Recipes remain the same. | We Are Never Full

Fri, 17 Feb 2012 02:29:26 +0000

[...] EXHIBIT B: An old food pic we once believed was AWESOME – it wasn’t, but the dish was (but it was our first real strong attempt at plating). Fried (yes, fried) Lamb Chops with Balsamic Reduction. [...]



By: We Are Never Full » Blog Archive » Spuma di Mortadella: Let’s Hear it for Preserved Meat Foam!

Wed, 16 Sep 2009 15:06:07 +0000

[...] I’ve rhapsodized previously about the wonder that was the deep-fried lamb chops I first ate there, and my wife has written extensively about both the outstanding ragu alla Bolognese and the equally scrumptious sausage ragu we tore through as our respective primi piatti that day, but (as part of a gargantuan meal that also included a giant-felling plate of bollito misto) these courses were preceded by a dish of such cunning, such laughter-inducing simplicity, that I have been wanting to make it ever since — just to see if it would tickle me in the same way again. Not only that, but it may also have been among the most effective hangover cures I have ever tried, for following it, I was able to play a more than active role in emptying three bottles of Barolo. So just what was this jovial and miraculous dish, you ask? Spuma di Mortadella sauced sparingly with the sweetest, honeyed, aged-balsamic vinegar I’ve ever had the privilege to taste. [...]



By: admin

Wed, 24 Jun 2009 19:06:24 +0000

thanks for that remarkably insightful comment, Kevin. You're probably right, this recipe has been done before, but so has your weak attempt at a snarky blog comment. And, if I might be so bold, it's been done considerably better than you managed, too.



By: Kevin

Wed, 24 Jun 2009 18:49:50 +0000

Been done before...



By: Ricci

Fri, 05 Jun 2009 00:11:21 +0000

Love the idea about deep frying the chops. Comming from a black southern background, i am used to fried chickrn and pork chops. In the past 4 years, I have converted to Islam where pork is forbidden. Frying these lamb chops will fill the void of fried chops for me. A bit of help for you, muslum (or middle eastern ) stores sell lamb like american stores sell beef. We buy 2 lambs a month, i have to french and seperate the chops myself but it is worth it. For a whole lamb it is only about $85. They will cut it just about how you want it if you ask. let me know if this helps.



By: You Don't Have To Be Italian or at a Wedding To Enjoy This: Italian Wedding Soup (or Escarole Soup) | We Are Never Full

Tue, 28 Oct 2008 13:07:37 +0000

[...] Fried Lamb Chops with Balsamic Rosemary Reduction [...]



By: [eatingclub vancouver] js

Fri, 30 May 2008 05:26:33 +0000

You guys might have just helped me overcome my fear of frying. Those lamb chops look so delectable and I have to make this now. Love this post and thank you for sharing. Love the part about being generous and thrifty at the same. Genius. I am pretty sure that I'll love you even more once I click on that ragu link.



By: Kitchen Goddess

Sun, 18 May 2008 23:52:15 +0000

How could anyone feel bad eating these? They're one if the first things I have when I go to Italy in the spring. So delicious.



By: leigh

Sat, 17 May 2008 12:57:35 +0000

great post - chops - good - golden fried - good - recipe -GOOD!



By: farida

Fri, 16 May 2008 16:01:35 +0000

I love lamb chops. We usually make kebab from them, or just fry it plain, or steam it under the rice pilaff. I like your recipe! I should experiment with it. Great photos!