A journey through fragrances lamb chops

by Chef Michela Starita - APCI Delegation

Ingredients for 4 serves

  • 3 - Heads of garlic
  • 1 - Unwaxed lemon
  • 150 gr. -Kefir milk (or yoghurt)
  • 10 - Fresh mint leaves
  • 12 - Lamb rib chops
  • 2 - Medium eggs
  • 300 gr. - Cornflakes
  • 20 gr. - Chickpea flour
  • 1 gr. - Sweet paprika
  • 1 gr. - Cumin powder
  • 1 gr. - Allspice
  • 1 gr. - Cinnamon powder
  • 1 gr. - Nutmeg powder
  • 3 gr. - Black pepper
  • 10 gr. - Fine salt
  • 50 gr. - Fresh mesclun
  • 1 l. - Olitalia FRIENN deep-frying oil
A journey through fragrances lamb chops 1
A journey through fragrances lamb chops 2

Frying products

Frienn italian frying

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  • 1

    Chop the mint finely, then add the juice of half a lemon, the salt, the kefir and mix.

  • 2

    For the garlic cream: clean the cloves and blend them to a cream using a blender, then add the lemon juice gradually.

  • 3

    Season with salt and pepper.

  • 4

    Leave the rib bone uncovered.

  • 5

    Mix the chickpea flour and the spices in a bowl: sweet paprika, cumin, allspice, cinnamon, nutmeg, black pepper.

  • 6

    Add a pinch of salt and stir well.

  • 7

    Beat the eggs with a pinch of salt.

  • 8

    Crush some of the cornflakes and leave some whole.

  • 9

    Dip the lamb chops in the flour and spice mix, then in the beaten egg and, finally, in the cornflakes, making sure they stick well to the chops.

  • 10

    Heat FRIENN oil in a pan and deep-fry the chops, turning occasionally.

  • 11

    Drain well and allow them to dry on paper towels. Season with salt.

Food plating and garnishing 

Arrange some mesclun in the middle of the plate and lay the chops on top, criss-crossing them. Serve with the kefir sauce.

A journey through fragrances lamb chops 3


Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.