Lamb fritto 2 portions

4 lamb racks

2 eggs

150 ml breadcrumbs 

2 tbsp grated parmesan

100-200 ml oil

salt & pepper

Cut off the thick strip of fat on each rack, flatten every rack of meat with your hand so they are equaly thick. Mix the breadcrumbs with parmesan in a bowl, in another bowl, whisk the eggs and add salt & pepper. Dip the meat, one at the time, first in the eggs, then in the breadcrumbs. Make sure it coats all of the meat. Take a frying pan with tall edges, pour in about a cm of oil, preferrably olive oil but most oils will do, heat up on medium heat. When the oil is hot, put the meat in. Let one side become golden before turning them over to the other side (it takes 1-2 minutes). You want them to be pink on the inside and crisp and golden on the outside. Don’t cook them too long if they are small. Drain them quickly on some kitchen towel before serving. Serve with either homemade mash or potato gratin.  

 In Swedish.