Parmesan Lamb Chops

• 1 small rack of lamb, Frenched by a butcher, about 11/2 pounds, or 8 3-ounce rib chops
• Salt and pepper
• 1/2 cup bread crumbs, preferably homemade
• 1/2 ounce grated Parmesan (about 1/2 cup)
• 1/2 teaspoon powdered fennel seed (use an electric spice mill or mortar and pestle)
• 1 teaspoon finely chopped rosemary
• 1/2 cup flour seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch cayenne
• 2 small eggs, lightly beaten
• Olive oil for frying (or substitute clarified butter or vegetable oil)
• Parsley sprigs for serving
• Lemon wedges for serving

1. With a sharp knife, cut between bones to divide the rack of lamb into 8 chops.
2. Trim chops of any excess fat.
3. Season with salt and pepper on both sides.
4. In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
5. Dip each chop into the seasoned flour, then into the beaten eggs.
6. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture.
7. Press any remaining mixture evenly over the chops to coat well.
8. In a wide skillet, pour the olive oil to a depth of 1/2 inch.
9. Heat over a medium-high burner until the oil looks wavy.
10. Add the chops without crowding.
11. They should begin to sizzle, but not brown too quickly.
12. Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden.
13. Turn with tongs and fry on the other side for about 2 minutes.
14. (The interiors should be pink and juicy, but not rare.)
15. Blot on paper towels.
16. Serve with parsley sprigs and lemon wedges.

rack of lamb, salt, bread crumbs, parmesan, powdered fennel, rosemary, flour, eggs, olive oil, parsley, lemon wedges

Taken from cooking.nytimes.com/recipes/12368 (may not work)