Icelanders eat a lot of fish and lamb, but lamb is a special occasion sort of food. These lamb chop cutlets are a classic Icelandic dish, and if you are invited to an Icelanders’ home and they make you these, know that they like you, maybe even love you. It is the sort of thing a mother makes as a treat. When I was eating them last night I could not get over how delicious they were, the butter fried into the breadcrumbs and the tender soft lamb loin. I know part of my delight is that my mother would make these for me when I was little. It is mandatory to nibble at the bones in an Icelandic home, but only using one hand(this is more polite), the saying goes: “if you leave clean bones you will have beautiful children.”
I am going to do a bit of bragging about my father’s lamb, IT IS SO GOOD! The fat is like butter, the meat is so tender. Then again I love lamb, always will but my father’s lamb is special because of the African blood he has breed into the flock, it leaves the lamb free of any taste of wool, much like Icelandic lamb.
Icelandic Breaded Lamb Loin Chops
- 6 Loin Lamb Chops
- 2-3 tablespoons flour
- ½ stick of butter
- Salt and fresh pepper to taste
- 1 egg
- 2 tablespoons milk
- 1 cup bread crumbs
- depending on the thickness of the chops you might want to use a mallet to tenderize the loin chops, my father’s loin chops are thinner than you would buy in the super market so I did not need to flatten them with a mallet.
- Season flour with salt and pepper and dredge chops in flour, then dip them in an egg and milk mixture and then cover them with bread crumbs.
- In a nice skillet (I just a non stick) melt butter until melt on a medium heat. Make sure that you do not burn the butter, you will want to fry the chops at the same temperature, slow and steady makes a golden chop.
- Cook them until done this is all dependent on how thick they are and how done you want them. Let them get nice and golden!
- Note: serve this with boiled potatoes and a nice salad!