Fried Lamb
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- lamb leg
- lamb loin
- flour or breadcrumbs
- butter
- parsley
Instructions
- Separate the leg from the loin and cut off the shank. Boil the leg until tender.
- Divide the loin into chops. Dredge the chops in flour or breadcrumbs and fry them in butter until they are a nice brown color.
- Arrange the boiled leg in the middle of the serving dish and lay the fried chops around it. Pour a parsley and butter sauce over the top and garnish with fried parsley.