Lamb meat is highly appreciated in all cuisines of the world. It is common in Eastern and Hebrew gastronomy, since pork is prohibited by both religions, and around the world lamb has a place of preference, since its flavor and texture are truly spectacular. Lamb chops in bechamel are liked by everyone at home, and the softness of their meat are the best proof of their quality. Nutritionally, a meat is treated is high in protein, B vitamins, and minerals such as zinc and phosphorus.
This delicious meat is part of the culinary tradition of many countries, including Spanish cuisine. They brought him to the peninsula from Sicily and Italy, and the Romans greatly appreciated his meat; they provided grazing techniques, and together with sheep and other animals, the lamb was domesticated. With the arrival of the Visigoths and then the Arabs, the herds of lamb grew and multiplied, becoming part of very traditional Spanish recipes.
- 18 lamb chops
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of butter
- 85 grams of flour
- 225 ml of milk
- 100 grams of cream
- Salt and pepper to taste
- Flour to coat
- 3 eggs
- Breadcrumbs to coat
- Olive oil for frying
How to prepare the lamb chops in bechamel:
- To prepare the bechamel : in a medium saucepan put two tablespoons of olive oil and a tablespoon of butter.
- As the butter melts, add the flour and stir continuously until golden .
- Reduce the heat to a minimum and gradually add the warm milk and cream stirring continuously so that no lumps are formed.
- Add salt and a pinch of pepper . Remove and test the point. Remove from heat and set aside .
- Remove the skirt from the chops and leave only the medallion with the bone . Season them lightly.
- In a frying pan put them on high heat, only to mark them . Remove and reserve on a tray.
- Put on each cutlet a tablespoon of bechamel sauce .
- Pass it in flour, the beaten egg and finally the breadcrumbs .
- Heat abundant oil. When it is hot, fry the chops until golden brown .
- Let drain on absorbent paper and serve immediately.
Accompany these succulent lamb chops in bechamel with fried potatoes or, if you want to reduce the energy load of the dish a little, with steamed vegetables, such as broccoli, asparagus, mushrooms or carrots. Always use extra virgin olive oil for frying.